PocketAthleteJoin the waitlistLentil & chickpea dhal
- Calories
- 1480
- Protein
- 72g
- Carbs
- 239g
- Fat
- 25g
Dinner · about 35 minutes · one serving
What you need
- ·150g red lentils
- ·240g chickpeas
- ·200g chopped tomatoes
- ·110g basmati rice
- ·120g baby spinach
- ·30g curry paste
- ·100g onions
- ·10g garlic
- ·12g olive oil
Method
- 1Soften the onion in the oil for 8 minutes, then garlic and curry paste for one more.
- 2Lentils, tomatoes and three times the lentils' volume in water.
- 3Simmer 25 minutes, stirring now and then, until the lentils collapse completely and it thickens to a porridge.
- 4Chickpeas in for the last 5 minutes.
- 5Spinach wilted through off the heat. Rice alongside.
- 6Taste for salt twice — dhal needs more than you expect and tastes flat without it.
Freezes better than almost anything else here, and the flavour improves for three days.
Worth knowing: Freezes better than almost anything else here, and the flavour improves for three days.
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