The perfect vegan dish...

This is one of the easiest dahl’s to make and is a great Friday Night dish when you want something seemingly naughty. The lentils and chickpeas are great hormone balancers and packed full of plant protein making this a perfect vegan dish. The coriander and turmeric are great health boosters and the coconut milk is...well, just delicious and makes this dish taste like it should be 1000’s of calories!

Method

1. Rinse the lentils, heat the stock and turmeric in a pan until boiling. Add the lentils, season with sea salt and bring to the boil. Reduce the heat and simmer on a very low heat, covered for 15-20 mins until tender. Add a little water if it becomes too dry.
2. Melt the coconut in a pan and sauté the onion and cumin seeds for 3-4 minutes. Add the cooked lentils, coconut milk, coriander, tomato chickpeas and cook for a further 2 mins. Stir in the spinach and allow to wilt. Keep warm.
3. Pancakes: sieve the flour in a bowl. Add the egg and stir in enough water to make a smooth batter. (use less water if making little thick blinis). Heat a little coconut oil in a frying pan, add in spoonfuls of the batter (depending on size you want) and and cook until the edges are golden. Flip over and cook for the same time.

Shopping List

• 150g/5oz split red lentils
• Pinch sea salt
• 250ml/8fl oz chicken/vegetable stock
• 1-2 tsp ground turmeric
• 1 tbsp coconut oil
• 1 red onion, diced
• 2 tsp cumin seeds
• 1 can chickpeas
• 150ml/5fl oz coconut milk
• Handful of coriander
• 1 tomato, diced
• 00g/3oz baby spinach 

For the pancakes

• 150g/5oz chickpea flour
• 1 egg
• 200ml/7fl oz water
• Coconut oil for frying

Benefits

Coriander
Antimicrobial properties

Turmeric
Anti-inflammatory, anti-cancer properties

Chickpeas
Good source of plant protein and the pancakes make this a gluten free dish