Chickpea and lentil dhal

Who fancies this tasty chickpea and lentil dhal tonight?  Cosy and perfect for a chilly autumn evening.

Chickpeas and lentils are a rich source of isoflavones - a phytoestrogen compound in legumes that can be helpful in rebalancing your hormones during the perimenopause.

Ingredients

Serves 4

1 tsp turmeric
1 tsp chilli powder
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic, chopped
3cm fresh grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
150g dried red lentils, soaked and rinsed
100g spinach
Salt and pepper

Instructions

  1. Put the dry spices in a frying pan, and dry-fry for 1 min with a pinch of salt
  2. Add the oil and onion to the spices and sauté for 5 mins
  3. Add the garlic and ginger and stir-fry for a few mins
  4. Pour in the coconut milk with a pinch of salt and pepper
  5. Add the drained chickpeas and the lentils
  6. Cook, covered, for 20 mins
  7. Stir halfway through, and add an extra splash of plant milk if needed
  8. For the last 5 mins, stir in the spinach until it wilts

Serve with cauliflower rice.

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