Vegan Lentil And Leek Dhal With Rainbow Vegetables (How to Recipe)
This Vegan dish is so indulgent and delicious, but it’s also very nutritious. The ginger and garlic bring loads of antioxidants and anti-inflammatory qualities, while the lentils jam-pack it with protein. The recipe takes 60 minutes to cook, is a mild heat, and will serve a family of 4.
Dal (also commonly spelled dahl, daal or dhal in English) can refer to split legumes such as lentils, and it is also the name of a thick Indian stew made from this ingredient.
The stir-fried vegetables in this recipe give this beautiful dish a dash of vibrant colours, and is a great way of getting Brussel sprouts into your children's diets without them realising - trust me!
- 3 garlic cloves
- 1 large piece of ginger
- 2 chillies
- 200g red lentils
- 2 leeks
- 200g Brussel sprouts
- 1 tsp garam masala
- 1/2 tsp fennel seeds
- 1/2 tbsp coriander seeds
- 1 tsp of mustard seeds
- 2 tbsp curry powder
- 1 tin coconut milk
- 1 yellow pepper
- 1 red pepper
- 3 carrots
- 1 bag of fresh coriander
- 1 tbsp sesame seeds
- 1 tbsp toasted sesame oil
- 2 limes
- Trim the leeks into halves lengthways and then thinly shred them. Make sure you wash them well.
- Cut the base of the Brussels Sprouts off then cut them into halves, and then thinly shred. Pop them in a bowl and set them aside.
- Peel and thinly grate the ginger and garlic.
- Chop the chilies finely removing the seeds.
- Put a large saucepan on a low-med heat with 2 tbsp of oil and gently fry the shredded leaves for 5 minutes being sure to stir regularly.
- Pop your lentils in a sieve and rinse them well under cold water.
- Move the gently fried leeks to the side of the pan. Add to the other side of the pan the ginger, garlic, garam masala, coriander seeds, mustard seeds, and fennel seeds, and still for 30 seconds. Add in the curry powder and stir for another 30 seconds.
- Stir in the rinsed lentils and the tin of coconut milk. Refill the tin with water two times and add them to the pan.
- Bring the ingredients inside the pan up to a low simmering boil and cook for 15 minutes. Be sure to stir regularly.
- Deseed and slice the peppers into thin strips. Using your vegetable peeler, peel the carrots then use the peeler to create strips by peeling downwards to make carrot ribbons.
- Chop your fresh coriander including the stalks.
- In a dry pan, gently heat the sesame seeds until fragrant and lightly toasted. Transfer them into a bowl.
- When the Dhal is almost ready (you want your lentils to be tender) heat 2 tbsp of oil in the frying pan or wok. Stirfry the sprouts and red and yellow peppers for 4-5 minutes on medium heat, adding in the ribbons of carrots in the last 2 minutes. All vegetables should be slightly softened but still with a good bite. Cover the stir-fry vegetables with sesame oil and season.
- Into the dhal, stir in 3/4 of the chopped coriander, season it and squeeze a little lime juice to taste.
- Serve the Dahl topped with the stir-fry vegetables and sprinkle the toasted sesame seeds, remaining chopped coriander leaves, and if you like heat in your carry the chopped chilies too.
- Serve with toasted pitta bread, a wedge of fresh lime, and a generous dollop of mango chutney.
Serve With- Mango Chutney and Wholemeal Pitta Breads ;-)