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Balti dish filled with one pot chickpea and red lentil dahl with 2 naan breads in the background.
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One Pot Chickpea and Red Lentil Dahl

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!
Course Dinner
Cuisine Indian, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 323kcal
Author Neil

Ingredients

  • 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 teaspoon mild curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 400 g can chickpeas rinsed and drained

Instructions

  • Rinse the red lentils in a sieve 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

Nutrition

Calories: 323kcal | Carbohydrates: 56g | Protein: 22g | Fat: 2g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 939mg | Fiber: 25g | Sugar: 4g | Vitamin A: 186IU | Vitamin C: 22mg | Calcium: 88mg | Iron: 7mg