Fragrant Dahl with Chickpeas, Zucchini and Spinach

Why hello there 2018! I’ve let you roll in ind of quietly without making too much of a fuss in this little corner of the internet. None of that new year new me stuff over here. New year, same me is more my vibe. That doesn’t mean I haven’t got lots of exciting plans happening that I can’t ait to share with you all but there’s not going to be any sudden changes to the scheduled programming, that’s for sure. No diets or resolutions. Just good food and happy times. With that in mind this happy belly making dahl is something I’m oh so happy to share with you to bring in the new year.

This vegan dahl is filling and will warm your soul rom the inside out. There’s loads of green vegetables in there and legumes to make you full. Plus the fragrant spices are the kind of healing magic that your bpdy will be craving if you had fun party times at new years. There’s ginger and turmeric and it’s all finished with some fried cumin for extra yum.

Even better, it takes like half an hour to make so it’s ideal for those of you that are already back at work slogging away and want something quick to make when you get home.  It makes 6 serves too so you’ll have lunches sorted for the rest of the week. And look super organised in front of the rest of your work mates who are still struggling to get it together! You’ve got this.

There’s only a few easy steps to bring this together and it’s full of flavour. You can also heat some up in a skillet the next morning and cook eggs in it for a different take on baked eggs. Yummm!

I serve this with rice and sometimes flat bread.

Serves 6


1 Tbs oil
2/3 cup spring onion
2 cloves garlic
1.5 Tbs ginger, freshly grated
1 red chilli, finely chopped
1 heaped tsp turmeric
1 heaped tap garam masala
1 tsp ground cumin
3 cups split red lentils
2 zucchini, grated
1 litre water
3 cups roughly chopped spinach
1 x 400g can chick peas
1x 400 ml can Coconut milk
1 tsp tamari or soy sauce
1 Tbs oil
1 tsp chilli flakes
1.5 tsp cumin seeds


Heat Tbs of extra virgin olive oil in the base of a wok or large pot. Add onion, garlic, ginger, chilli, turmeric, garam masala and ground cumin. Dry for a couple of minutes on medium heat until fragrant. Add the lentils and fry for 30 seconds before adding the zucchini. Contune to cook for a further minute and then add the water.

Cover and leave to simmer for 15 minutes. The lentils should now be breaking down and you can add the spinach, drained chickpeas, soy sauce and coconut milk (reserve a couple of tablespoons for serving). Cook for a further 10 minutes to thicken up again.

Meanwhile, heat the remaining oil in a small pot or fry pan and add the chilli flakes and cumin seeds cook for 30 seconds to 1 minute or util fragrant and then add the oil and spices to the dahl. Stir through. Taste and season with extra soy sauce if needed.

Serve over rice with a swirl of coconut milk and a sprinkle of spring onion.

HH. x

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