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

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories:
Author: Caroline

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.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !

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