Chickpea & Lentil Dahl with Pita Bread
PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.
 |
COOKING TIME |
| 20 Mins |
DIFFICULTY
| INGREDIENTS | 2p | 4p |
| Garlic | 2 cloves | 4 cloves |
| Ginger | 1 cm | 2 cm |
| Lime | 1/2 | 1 |
| Cherry tomatoes | 100 gr | 200 gr |
| Spinach | 1 handful | 2 handfuls |
| Spring onion | 3 | 6 |
| Lentils | 400 gr | 800 gr |
| Coconut milk | 200 ml | 400 ml |
| Spice mix (cumin, curry powder, chilli flakes) | 1 tbsp | 2 tbsp |
| Pita bread | 2 | 4 |
| Chickpeas | 125 gr | 250 gr |
| *Soy sauce | 1 tbsp | 2 tbsp |
| *Oil | 2 tbsp | 4 tbsp |
* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER
Nutrition per 100 gr (Average serve is 400gr) |
|
| Energy | 268Kj |
| Protein | 3.4g |
| Fat, Total | 1.8g |
| – Saturated | 1g |
| Carbohydrates | 6.4g |
| – Sugars | 1.7g |
| Sodium | 108mg |
| Allergens | Gluten (Pita Bread) |
TOOLS: Strainer, large saucepan, wooden spoon
METHOD
1
PREP
Finely mince garlic and ginger ● thinly slice spring onion into rings ● halve tomatoes ● drain and rinse chickpeas and lentils
2
COOK 1
Heat saucepan with 2(4) tbsp of oil on medium heat ● when hot add garlic and ginger ● cook for 2 minutes then add spring onion and tomatoes ● cook for 1 more minute then add spice mix
3
COOK 2
After 1 minute add soy sauce, lentils, chickpeas and 200(400) ml coconut milk ● bring to the boil then reduce heat and simmer for 4-5 minutes
4
TASTE & MIX
Turn off the heat ● taste and add salt if necessary ● slice the lime into quarters ● add the spinach to the dahl and mix through
5
SERVE
Place dahl into a bowl and top with the lime ● serve the pita bread on the side
Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.