Chickpea and Lentil Dahl

Source: Canva

There’s something about a bowl of dahl that feels like a hug at the end of a long day. This version brings together two kitchen staples, chickpeas and red lentils, with a gentle kick of spice and creamy coconut milk. It’s quick enough for weeknights yet hearty enough to keep everyone full, and the spinach sneaks in an extra layer of goodness without fuss.

For families trying to cut down on processed foods and add more fibre-rich meals to the week, this chickpea and lentil dahl recipe is a winner: it balances blood sugar, keeps energy steady, and makes leftovers you’ll actually look forward to. Pop on some brown rice and dinner is done.

Ingredients

Serves 4

1tsp turmeric

1tsp chilli powder

2 tsp ground cumin

1tbsp olive oil

1 red onion, roughly chopped

2 cloves garlic

3cm fresh grated ginger

1 x 400ml can coconut milk

1 x 400g can chickpeas, drained

150g dried red lentils

100g spinach

salt and pepper

Method

1. Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt. Add the oil and onion to the spices and sauté for 5 minutes. Add the garlic and ginger and stir-fry for a few minutes.

2. Pour in the coconut milk with a pinch of salt and pepper. Add the drained chickpeas and the lentils. Cook, covered, for 20 minutes. For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

3. Serve on its own or with some brown or basmati rice.