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Happy Dahl

Happy Dahl

Print Recipe
Serves: 4 Cooking Time: 15 min

Ingredients

  • 3 cloves of garlic
  • fresh ginger (thumb size)
  • 4 scallions
  • 400 g of cooked chickpeas
  • 400 g of cooked lentils
  • 15 cherry tomatoes
  • 1 tablespoon of olive oil
  • a handful of baby spinach
  • 400 ml of coconut milk (tin)
  • juice of a half lime
  • 2 tablespoons of curry powder
  • 2 teaspoons of ground cumin
  • 1 teaspoon of salt
  • 1 tablespoon of tamari/soy sauce
  • half teaspoon of freshly ground black pepper
  • chopped coriander for serving

Instructions

1

Peel and chop the garlic and ginger

2

Finely chop the scallions

3

Drain the chickpeas and lentils and rinse them well

4

Cut the cherry tomatoes into halves

5

Place a large pot over a high heat and heat up the olive oil for a minute

6

Add to the pot the garlic, ginger and scallions and cook for a minute

7

Add the cherry tomatoes and cook for 2 more minutes

8

Add the remaining ingredients and bring to the boil. Stir occasionally

9

Leave to simmer for 2 more minutes, then take off the heat

10

Serve with plenty of coriander, rice/quinoa/toasted pita bread

Notes

This recipe comes from the latest cooking book of the Happy Pear lads from Greystones (Ireland), https://thehappypear.ie/. What I enjoyed most in this dish is its heartiness, its fresh flavours brought by the lime and coriander and non the least it took me literally 15 minutes to prepare it. Ah, and it tasted even better cold, eaten the next day on the beach of Barcelona!

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