Lentil & Chickpea Dahl

*dhal/daal/dal take your pick

A filling awesome stew that’s great by itself or alongside other curries. I cheated this time by using 2 cans of lentils instead of dried ones, then halving the stock and cooking for a third of the time, because I was sick and couldn’t find dried lentils at the store around the corner so had to make do!! It worked fine, but a slowcooked version is better 😁

 

THE STATS

Approximate cost to buy everything: about $5 if you’ve got a good amount of spices already on hand; $25 if you need to buy everything.

Will serve: 4 as a main

Time taken: 1 hour 20 minutes, most of which is spent bubbling away on the stove

The protein, iron and calcium I’m not getting from meat? A very good serve of protein and a fair amount of iron. You’ll need some greens with it to boost the calcium.


 

Ingredients

1 onion, diced
4 cloves garlic, crushed
2 tbsp ginger, grated
1/3 cup coriander, chopped
1 litre (4 cups) vegetable stock
300g (1 1/2 cups) dried red/brown lentils
1 can chickpeas, drained (optional)
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp garam masala
1 tsp chilli powder (optional – the tiniest bit of chilli powder made mine pretty spicy)
Coconut yoghurt and chopped parsley and coriander, to garnish

 

Method

Drizzle some oil in a large saucepan. Add all ingredients except stock and fry over medium-high heat until onion is tender. Add stock and bring to the boil.

Turn heat to low and cook, lid on, for an hour. Serve when lentils are super tender and the sauce is thickened.

 

 

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