This simple, but hearty, meal would be perfect to serve with rice or dairy-free naan bread. Affordable and bursting with plant-based forms of protein, fibre and iron, it’s a great, hassle-free option for midweek meals, as quick, vegan-friendly lunch or as a spicy side-dish!
1. Pop the oil into a frying pan over a medium heat, then add the onion, garlic and chilli and allow to cook for five minutes, stirring often.
2. Once the onion has softened, add the lentils. There will be moisture in the lentils (from rinsing them) and this will deglaze the frying pan, so any browning will be lifted off and that flavour won’t be lost.
3. After the lentils, add the tomatoes, stock and spices. Season with a little salt and black pepper, give it a good stir, then pop a lid on. Allow to gently simmer for about 20 minutes, stirring occasionally.
4. Finally, add the chickpeas and give them five minutes to heat through, then it’s ready to serve. I garnished mine with some slices of chilli pepper and a little dairy free creams.
I hope you give this Spicy Tomato Dhal a try! And if you do, be sure to tag the picture #AvogelRecipes on Instagram so we can see it :)
They may be small in size, but lentils are mighty when it comes to their nutritional value! Rich in fibre and protein, lentils are a healthy meat substitute, making them an ideal ingredient for many vegetarian and vegan dishes. Lentils are also packed with folate, iron, magnesium, zinc and potassium and have been linked to many health benefits including improved digestion and heart health.
Bethany is a vegan food blogger from Kent. She is passionate about creating simple plant-based recipes, suitable for vegans. She updates her blog Bethany’s Vegan Kitchen every week with new tasty and easy-to-make recipes.
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