One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
Folks, here’s a tasty one pot chickpea and red lentil dahl for you today.
If you’re familiar with my low fat Indian dahl recipe then I know you’re just going to love this chickpea lentil curry!
This recipe makes a huge serving for 6 people.
Not only that, it’s a great budget recipe and can be easily frozen too.
A recent trip to my local Asda Supermarket inspired me to make this one pot curry recipe.
I just happened to be walking through the aisle of tinned foods and saw tins of chickpea and lentil dahl.
That got me thinking. Surely I can help people make this as quickly, easily and as cheaply as possible and healthy too of course. Rather than buying a tin full of sugar and other artificial ingredients.
It’s understandable that people reach for convenience foods when our lives are so busy nowadays.
I mean, I love my curries but sometimes I don’t want to be spending ages preping, cooking and standing at the stove sauteeing each individual ingredient either!
That’s where this one pot chickpea and red lentil dalh comes in handy.
You see everything goes into the same pot with no frying or standing over the pot involved!
The only things you’ll still have to do is the prep but that’s only 20 minutes or so. Then stir it occassionally.
Why You’ll Love This One Pot Chickpea And Red Lentil Dahl
- Easy to make. Everything is cooked in the same pot cutting down on the washing up!
- Quick to make. Just 20 minutes to prep and the rest is cooking time.
- No complicated sides to serve it with. Rice or Naan breads are just fine.
- Perfect for freezing. You get 6 portions from this recipe so leftovers are perfect for future meals.
- Vegan, Gluten Free and low calorie. There’s just 323 calories per portion (excluding rice or naan breads).
To Serve This One Pot Chickpea And Red Lentil Dahl You May Need….
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These are the balti dishes I use to serve my curries. You’ll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
For a very reasonable price you get 6 of these high grade stainless steel authentic Indian balti dishes.
They’re easy to clean and you’ll enjoy them for life!
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My Other Popular Chickpea Curry Recipes You Might Also Like
- Healthy vegan chickpea curry is low cost, low calorie and extremely filling. Easy to make, just one portion of this low fat curry recipe provides nearly three quarters of your daily recommended dietary fibre requirement!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Vegetarian paneer and chickpea curry is not only healthy and easy to make but as it’s made from mainly tinned vegetables it’s incredibly low cost too!
Coming Thursday on Neil’s Healthy Meals
So I haven’t done a new stir-fry recipe for a while.
I’ve always been a fan of the contrasting flavours of one of the world’s most popular Cantonese dishes……
Yes folks, that’s right. I’m bringing you my healthy and easy sweet and sour chicken recipe next week!
Make sure you’re subscribed (details above) so you don’t miss it!
One Pot Chickpea and Red Lentil Dahl Recipe
I’ve made this one pot chickpea and red lentil dahl suitable to serve as a midweek family meal and to serve to kids too.
So you might want to add more curry powder or another red chilli if you want it to be a little spicier.
If you’re making this with rice then cook that halfway through the cooking of your dahl.
And if you do have the time. And want to serve this lentil curry with naan breads why not make your own by using my tried and acclaimed home made naan bread recipe?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
One Pot Chickpea and Red Lentil Dahl
- 400 g red split lentils
- 1.4 litres vegetable stock
- 1 400 g can chopped tomatoes
- 1 medium onion finely sliced
- 20 g fresh ginger finely grated
- 3 garlic cloves crushed
- 1 small red chilli finely chopped
- 1 tsp mild curry powder
- 1 tsp turmeric
- 1 tsp salt
- 1 400 g can chickpeas rinsed and drained
- Rinse the red lentils under cold water and empty them into a large saucepan or casserole pot.
- Add the stock and tomatoes. Bring to the boil. Skim off any foam that has risen to the top.
- Stir in the onion, ginger, garlic, chilli, curry powder, turmeric and salt. Cover with a loose lid and leave to simmer gently for about 40 mins. Check and stir from time to time. Add more water if required until Dahl has thickened.
- Stir in the drained chickpeas.
- Serve with basmati rice or naan breads