Cooking the chickpeas, lentils and oats with coconut milk makes this vegan dhal extra creamy and filling. It’s an easy to make meat-free dish that’s high in fibre and full of protein.
1 red onion, finely sliced
3 cloves of garlic, sliced
Thumb-sized piece of ginger, grated
1 tsp mustard seeds
2 heaped tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1-2 tsp chilli powder (optional)
250g red lentils
80g Mornflake Fine Oatmeal
1x 300g tin of chickpeas, drained and rinsed
1 x 400ml tin of coconut milk
700ml vegetable stock
120g baby spinach leaves
1 tbsp rapeseed oil
Small handful of fresh coriander
1 small fresh red chilli, sliced
In a large pan, heat the oil and add the finely sliced onion – sauté for 5-10 minutes until soft. Then add the garlic and continue to cook for a few minutes, stirring occasionally.
Add all the dry spices and stir well and cook for a couple of minutes. Tip in the lentils and stir with the onion and spices.
Pour over the vegetable stock and stir. Bring to the boil, then to a simmer. Place a lid over the top of the pan and cook for 15-20 minutes.
Then add the chickpeas, coconut milk, spinach leaves and half the coriander. Stir and cook for a further 10 minutes.
Remove from the heat. Scatter with more coriander leaves, fresh sliced chilli, a spoonful of coconut yoghurt and serve.