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!
- 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
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