Easy Lentil & Chickpea Dhal

Easy Lentil & Chickpea Dhal Recipe

This lentil and chickpea dhal recipe is so easy to rustle up for a nutritious (and vegan!) midweek meal. Serve over white or brown basmati rice, and enjoy!

Lentil & Chickpea Dahl

Recipe by Lydia BrayshawCourse: MainDifficulty: Easy
Makes

8

servings
Prep Time

5

minutes
Cooking Time

50

minutes
Total time

55

minutes

This lentil dhal recipe is so easy to rustle up for a nutritious (and vegan!) midweek meal. Serve over white or brown basmati rice, and enjoy!

Ingredients

  • 1 tbsp of Bell & Loxton Garlic Rapeseed Oil (Or Similar)

  • 1 tsp of Cumin

  • 1 tsp of Chilli Powder

  • 2 tsp of Garam Masala

  • 1 tsp of Cayenne Pepper

  • 1 tsp of Finely Chopped Ginger

  • 2 Cups of Red Lentils (Dried)

  • 2 Cups of Green Lentils (Dried)

  • 1 Tin of Chickpeas (Drained)

  • 400ml of Coconut Milk

  • 1 Tin of Whole Peeled Tomatoes

  • 500ml Veg Stock

Directions

  • Heat the oil in a large pan, and add the cumin, garam masala, cayenne pepper, chilli and ginger. Cook for one minute to create a sort of paste, then add the lentils and stir.
  • Cook the lentils for a couple of minutes, then add the chickpeas, vegetable stock and tomatoes. The tomatoes may be a bit chunky, in which case you can use two forks to break them up into smaller pieces. Bring the pan to a simmer and cook for a further five minutes.
  • Once the liquid has reduced slightly, add the coconut milk and leave to simmer for a further 20 minutes.
  • Once the chickpeas and lentils are tender and soft, your dahl is ready. We recommend serving over rice, with a little bit of natural yoghurt to top, but it tastes great on its own as well.

Notes

  • This dish also makes a great meal prep, so any not eaten on the day will keep well in the fridge for the next 48 hours.

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Lydia Brayshaw

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