Cozy Chickpea Lentil Dahl

There are certain recipes that become instant staples because they check every box. This chickpea lentil dahl is one of them. It is simple, grounding, deeply nourishing, and exactly the kind of meal I turn to when I want something that supports digestion and steadies my energy. This is the kind of bowl that reminds you how healing whole foods can be and why simple meals often make the biggest impact!

Serves 3-4

Ingredients

2 T olive oil 

1/2 red onion 

2 inches of ginger, mined

1/2 jalapeno, deseeded

1 can of green lentils

1 T tomato paste

1/2 cup coconut cream

1 tsp curry powder

1 tsp ground turmeric 

1 canned chickpeas

1 canned cherry tomatoes

2 cups of spinach

1/2 lemon, juiced

salt to taste

Directions

1. Heat a medium pan over medium heat and add the olive oil. Add the ginger and red onion, then cook for about 10 minutes, until softened and fragrant.

2. In a food processor, combine 2 tablespoons of the canned lentils with the tomato paste, coconut cream, curry powder, turmeric, and salt. Blend until a smooth paste forms.

3. Add the paste to the pan and cook for 2–3 minutes, until fragrant. Then add the remaining lentils, chickpeas, cherry tomatoes, and 1/2 cup of boiling water. Simmer for 10–12 minutes, or until the mixture becomes slightly creamy.

4. Stir in the spinach and lemon juice. Adjust seasoning to taste. Top with jalapeño and enjoy!