A couple of weeks ago I was watching two of my favourite YouTubers Anji and Ryan from Happy Healthy Vegan. I was inspired to recreate the lentil dhal that Anji cooked on a recent camping trip and adapted this recipe I found on Taste. This recipe is vegan (if you use dairy-free wraps) and is packed with iron whilst being low in calories and fat (approximately 130 calories and 6.6 grams of fat per serve). Plus it tastes even better reheated making it perfect for cooking in batches and freezing for later use.
1 cup (210g) red lentils
3cm fresh ginger, sliced
2 bay leaves
1 cinnamon stick OR 1/2 teaspoon ground cinnamon
2 tablespoons of dairy-free butter or margarine (You could use Earth Balance or Nuttelex)
1 large onion, finely chopped
2 cloves garlic, crushed
2 teaspoons turmeric
1 teaspoon cumin
1/2 teaspoon garam marsala
1/2 teaspoon chilli flakes
2 tablespoons lemon juice
1/2-1 teaspoon salt
Steamed rice and wraps to serve
1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring the mixture to the boil before reducing heat to simmer for 10-12 minutes. Stir mixture occasionally to prevent sticking. Once lentils are tenderised, discard the ginger, bay leaves and cinnamon (if using cinnamon sticks) and set lentil mixture aside.
2. Melt the margarine in a large frying pan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and salt to taste.
3. Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Serve lentil dhal with steamed rice and warmed wrap.
Let me know If you try out this recipe and how you go with it 🙂