FOOD / LIFESTYLE

Vegan Chickpea, Lentil & Potato Dahl

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Ever since going vegan, I have been a huge fan of Indian food. 🙂 Chickpeas, Lentils & Co are one of my favourite protein sources and make every vegetable dish more filling and satisfying. I have been enjoying this delicious recipe so much lately and am super excited to share it with you. The perfect comfort food after a long day! 🙂 It freezes well too, so you can make a double batch to have some delicious meals ready to go for busy days. It´s healthy, easy to make and great for everyone who´s eating on a budget. 🙂

INGREDIENTS

SERVES  2

  • 400gr Chickpeas (click here to see my favourite)
  • 6-7 potatoes (I love Charlotte potatoes)
  • 300gr red lentils
  • 1 head broccoli
  • 500ml vegetable broth (click here to see my favourite)
  • 2 garlic cloves, crushed
  • 2 teaspoon yellow curry spices (click here to see my favourite))
  • 2 teaspoon Ground Cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon coconut sugar (optional)
  • 1 fresh lemon

TO SERVE

  • Steamed Jasmin rice
  • thinly sized fresh cilantro
  • 200 gr Cherry Tomatoes, cut in half
  • thinly slized cucumber

METHOD

  • Start by steaming/ boiling the potatoes for 25min
  • Add the broccoli 5 minutes before the potatoes are ready
  • Wash the lentils, add the garlic, spices  & coconut sugar and bring to boil with the vegetable broth
  • simmer down the heat and let it cook for 25 min until thick and creamy
  • add the chickpeas and broccoli and let it cook for another 10 minutes
  • Peel the potatoes and add them to the pot, mix it all well together
  • Serve with steamed Jasmin rice and top with fresh cilantro, cucumber and cherry tomatoes for that extra crunch 🙂

TIP

  • You can replace the vegetable broth with coconut milk to make it even creamier 🙂

 

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