
This chickpea and lentil dhal packs in lots of protein and is very easy to make so is perfect as a nutritious and easy weekday meal.
INGREDIENTS (serves 4)
1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic, crushed
3 cm fresh ginger, grated
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils
100g spinach
salt and pepper
METHOD
Put the dry spices in a frying pan, and dry-fry for 1 min with a pinch of salt.
Heat the oil over a medium heat with the spices for 1 min, add the onion and saute for 5 mins.
Add the garlic and ginger and stir-fry for a few mins.
Pour in the coconut milk with a pinch of salt and pepper.
Add the drained chickpeas and the lentils. Cook, covered, for 20 mins.
For the last 5 mins, drop in the spinach and stir, so it wilts in with the mix.
Serve with cauliflower rice or brown rice.
Comentários