Lentil dahl is a new favourite at our house for dinner. It makes for a nutritious but satisfying meal and the leftovers usually taste even better after they sit in the fridge overnight. John loves to take them to work for his lunch. I've been wanting to add some protein rich but meat-free meals to my diet. That means dinners with lots of beans, peas and lentils. An added bonus to their protein content is resistant starch. Both great additions to your diet for weight loss without feeling starved!
Lentils are also loaded with "good" carbs, fibre and are low in calories. Dried lentils are inexpensive, and they cook quickly, making them perfect to toss in soups. For a dahl it is best to use red lentils as they become thick and a little mushy. Green and brown lentils hold their shape better for stews.
- 2 tbsp coconut oil
- 100g dried red lentils
- 225g tin of chickpeas (drained and rinsed)
- 2-3 cloves garlic, minced/grated
- 1 fresh chilli, finely sliced
- thumb-sized piece of fresh ginger, finely grated
- 1 small onion, finely chopped
- 10-15 cherry tomatoes, chopped small
- 2 tsps turmeric
- 2 tsps ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala (if you have it)
- Place the lentils in a pan and cover with enough cold water to come to around 2cm above their surface. Bring to the boil and reduce to a simmer. Cover and leave to cook gently. They should have the consistency of porridge when done. Add more water as necessary.
- Heat the coconut oil in a fresh pan. Add the garlic, ginger, chilli, onions, chickpeas and tomatoes and gently fry until the garlic is golden. Mix in the spices and stir well. Then remove from heat.
- When ready, give the lentils a good stir and mix in your aromatic fried mixture.
- Season to taste, then serve.