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.
Drain and rinse the chickpeas and lentils.
Heat a large nonstick pan on high heat.
Finely chop the garlic and ginger, Chop scallions, half the cherry tomatoes. Pick the coriander leaves and finely chop the stalks.
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.
Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally.
Add the cherry tomatoes to the pan and a pinch of salt.
Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of stock and stir well.
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.
Serve with your pittas and some fresh coriander and chilli flakes if you like. Enjoy!