Tuesday, December 05, 2017

Red Lentil and Chickpea Dal



Ingredients
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 teaspoons ginger, minced
  • 2 cups dry red lentils
  • 540ml canned chickpeas, drained and rinsed
  • 500ml diced tomatoes
  • 3/4 cups light coconut milk
  • 3 cups and 2 tablespoons water 
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 tablespoon curry powder 

Directions
  • Add 2 tablespoons of water to your nonstick pan with the chopped onion, cook onion for a few minutes on medium-high until translucent.  Add more water if needed.
  • Add in minced ginger, cumin, chili powder, and curry powder.  Stir well and let cook for a minute or two.
  • Add in lentils, chickpeas, tomatoes, water and coconut milk.  Stir everything together, bring to a boil and then reduce to medium-low, cover and simmer for 25-30 minutes stirring occasionally.

Makes 6 servings (1 heaping cup per serving) at 1 SmartPoints per serving.  I like to serve mine with some rice and/or over some baby spinach.




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