Saturday, 10 March 2018

15-minute red lentil dhal

This is my go-to vegan protein source when I haven’t had time to soak any beans, chickpeas or other lentils etc. Red lentils don't need to be soaked but they DO have to be rinsed thoroughly. That, I do have time for as it takes about 3 minutes to do and increases the ease of digestion so much more. 

I have made this recipe countless times and it always seems to go down really well when I make it for other people too. I often cook a whole 500g packet of lentils and it’ll then last me a few days. This recipe, however, is for 3 people or 3 meals but it can easily be doubled. 

For any left over lentils, I store them in a tupperware. They will solidify on cooling so when it comes to reheating, just place them in a pan with enough water to regain the correct consistency and voila, you've got another amazing meal!

  • 1 cup of red lentils
  • 3 cups of vegetable stock
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp chilli powder
  • 1 tsp freshly ground black pepper
  • Few grinds of pink salt
  • 1 clove of garlic, crushed
  • ½ red onion, finely diced
  • 1 tbsp olive oil
  • 2 handfuls of fresh coriander, finely chopped 

The perfect vegan dinner party set up: red lentil dhal, sticky tahini brown rice and garlicky sautéed veggies
  1. Thoroughly rinse the lentils in fresh water and keep repeating until the water runs clear. It’ll start off very cloudy but after about 4-5 rinses it’ll begin to look clear.
  2. Mix up the vegetable stock and add to the rinsed and drained lentils along with the turmeric, cumin, chilli, salt and pepper.
  3. Bring to the boil and then reduce to a simmer for about 15 minutes or until the lentils are completely soft and all the stock has been absorbed.
  4. If at any point in the cooking process the lentils begin to stick to the bottom of the pan, just add more water. The exact ratios of stock/water to lentils doesn't matter as much as it does for rice IMO. So adding some extra liquid in mid-cooking isn’t an issue at all.
  5. Whilst the lentils are simmering, heat the olive oil in a clean frying pan.
  6. Add in the garlic and onions and sauté until the onions have softened and browned.  
  7. During this time the lentils should be cooked. Add them to the frying pan and stir well so that everything is nicely combined.
  8. Once cooked, add in the fresh coriander and serve. I like to have mine with brown rice and veggies (as shown above).

Enjoy and let me know if you try them on my insta @jesssriv!

Jess x

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