Category, , , DifficultyBeginner

Here’s a wonderful low fat lentil Dahl that takes 5 mins to make, costs €5 to feed 4 and is perfect for anyone wanting to stay in shape or lose weight - it’s soothing, warming and oh so tasty.

Yields4 Servings
Cook Time5 minsTotal Time5 mins

Ingredients
 3 cloves of garlic
 ½ thumb sized piece of ginger
 5 scallions/spring onions
 1 tin cooked chickpeas (400g)
 1 tin cooked lentils (400g)
 1 handful of spinach
 1 tin chopped tomatoes (400g)
 200 ml vegetable stock
 juice of 1 limes
 1 tbsp maple syrup
 bunch of coriander
 10 cherry tomatoes
 1 tbsp curry powder
 1 tsp turmeric
 2 tsp ground cumin
 ½ tsp fennel seeds
 2 tbsp tamari/soy sauce
 ½ tsp black pepper
 pinch of salt to season
 wholemeal pittas to serve
Serving suggestions
 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
 ½ thumb sized piece of ginger
 5 scallions/spring onions
 1 tin cooked chickpeas (400g)
 1 tin cooked lentils (400g)
 1 handful of spinach
 1 tin chopped tomatoes (400g)
 200 ml vegetable stock
 juice of 1 limes
 1 tbsp maple syrup
 bunch of coriander
 10 cherry tomatoes
 1 tbsp curry powder
 1 tsp turmeric
 2 tsp ground cumin
 ½ tsp fennel seeds
 2 tbsp tamari/soy sauce
 ½ tsp black pepper
 pinch of salt to season
 wholemeal pittas to serve
Serving suggestions
 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!

Quick easy Dahl for weight loss

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