Category, , , DifficultyBeginner

Cooking doesn't always have to take loads of time. Try this low calorie, zero effort Dahl, it takes 5 minutes to cook. This is such a great recipe to cook after a long day if you prefer to eat freshly made dinners rather than meal prep. You can add or subtract any ingredients you like and use whatever you have to hand. The main things is you're cooking a whole food plant based low calorie vegan dinner.

Yields4 Servings
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients
 3 cloves of garlic
 1 small piece of ginger (½ thumb sized piece)
 5 scallions / spring onions
 400 g tin of chickpeas
 400 g tin of cooked lentils
 1 handful of spinach
 400 g 1 tin of tomatoes
 200 ml veg stock
 juice of 1 lime
 1 tbsp maple syrup
 1/2 bunch of coriander
 10 cherry tomatoes
 1 tbsp curry powder
 1 tsp turmeric
 2 tsp ground cumin
 1 tsp cumin seeds
 ½ tsp fennel seeds
 2 tbsp tamari
 pinch of salt to season
 wholemeal pittas to serve
Serving suggestion
 toasted wholemeal pittas / fresh coriander

Directions
1

Drain and rinse the chickpeas and lentils.

2

Heat a large nonstick pan on high heat.

3

Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.

4

Add the cumin seeds and fennel seed to the pan and heat for 30 seconds, add the rest of the spices and cook for another 20 seconds.

5

Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally.

6

Add the cherry tomatoes to the pan and a pinch of salt.

7

Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock and stir well.

8

Add the tamari / soy sauce, spinach and maple syrup and lime juice. Bring to a boil then lower heat to a simmer for 2 minutes. Add in the chopped coriander before you serve, taste before serving and season if needed.

9

Serve with your pittas and some fresh coriander and chilli flakes if you like. Enjoy!

 

Ingredients

Ingredients
 3 cloves of garlic
 1 small piece of ginger (½ thumb sized piece)
 5 scallions / spring onions
 400 g tin of chickpeas
 400 g tin of cooked lentils
 1 handful of spinach
 400 g 1 tin of tomatoes
 200 ml veg stock
 juice of 1 lime
 1 tbsp maple syrup
 1/2 bunch of coriander
 10 cherry tomatoes
 1 tbsp curry powder
 1 tsp turmeric
 2 tsp ground cumin
 1 tsp cumin seeds
 ½ tsp fennel seeds
 2 tbsp tamari
 pinch of salt to season
 wholemeal pittas to serve
Serving suggestion
 toasted wholemeal pittas / fresh coriander

Directions

Directions
1

Drain and rinse the chickpeas and lentils.

2

Heat a large nonstick pan on high heat.

3

Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.

4

Add the cumin seeds and fennel seed to the pan and heat for 30 seconds, add the rest of the spices and cook for another 20 seconds.

5

Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally.

6

Add the cherry tomatoes to the pan and a pinch of salt.

7

Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock and stir well.

8

Add the tamari / soy sauce, spinach and maple syrup and lime juice. Bring to a boil then lower heat to a simmer for 2 minutes. Add in the chopped coriander before you serve, taste before serving and season if needed.

9

Serve with your pittas and some fresh coriander and chilli flakes if you like. Enjoy!

5 Minute Dahl for Weight loss

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