This warming and yet refreshing Plant Based Lentils with Fresh Chillies, Mint and Coriander dish takes a bit of time to prepare, but it’s really all to do with soaking the lentils and chickpeas for 30 minutes. I think it’s worthwhile as it’s delicious!
Plant-Based Lentil Dhal with Chilli, Mint and Coriander
Equipment
- Pots
- Wooden spoon
- Measuring jug
Ingredients
- 85 g red lentils washed until the water runs clear
- 85 g split chickpeas/masoor dhal washed until the water runs clear
- 85 g red split lentils rinsed with clean cold water until it runs clear
- 85 g split chickpeas/channa dhal rinsed with clean cold water until it runs clear
- 1 onion finely chopped
- 2 chillies finely chopped
- 2 tablespoons fresh mint finely chopped
- 1 tablespoon fresh coriander finely chopped
- 1 teaspoon ground cumin
- 2 garlic cloves finely chopped
- 1 teaspoon fresh ginger finely chopped
Instructions
- Soak the lentils and chickpeas for 30 minutes.
- While the lentils and chickpeas are soaking, put the onion, ginger, garlic and chillies into a pan with a little water and soften under a medium heat for 5-6 minutes, adding more water if they catch on.
- Rinse the lentils and chickpeas then add to the onion mix with the cumin. Stir fry for about 3-4 minutes then pour in the water. Turn down the heat, cover and simmer for 25 minutes.
- Stir in the mint and coriander then serve with brown rice or pitta bread with a green vegetable of your choice. Here I've served it with Tenderstem broccoli.
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