High Protein Vegan Meal Prep | Spicy One-Pot Lentil Dahl
Searching for a meal prep dish that’s colourful, flavorsome and packed with protein? Look no further. This spicy one-pot chickpea dahl ticks all the boxes.
Whether you're a long-time plant-based eater or simply want to reduce your meat intake, this dish is just the thing. It’s incredibly easy to make, and the best part? Minimal washing up.
- What is lentil dahl?
- Can you meal prep lentil dahl?
- Variations and add-ins
- Tips for making the best lentil dahl
- What to serve with lentil dahl?
- Spicy one-pot lentil dahl recipe
- FAQs
What is lentil dahl?
Dahl is a simple but delicious stew made with pulses and spices. Typically eaten with rice or flatbread, it’s one of the most popular dishes in Indian cuisine.
Can you meal prep lentil dahl?
Absolutely. This recipe is perfect for meal prep. It's easy to make, requires minimal washing up, and is packed with fibre, protein and essential vitamins.
Variations and add-ins
- Take out the spice: If you’re not big on spice, replace with your preferred seasonings.
- Vegan meat alternatives: Add tofu, seitan or jackfruit to give this dish a meaty consistency.
Tips for making the best lentil dahl
- Rinse your lentils: Give the lentils a good rinse before cooking to ensure there are no stones.
- Get the texture right: You want to cook the lentils until soft but not mushy.
- Use fresh ingredients: Fresh ingredients make all the difference when it comes to flavour.
What to serve with lentil dahl?
Rice is the usual go-to accompaniment to dahl, but there are other delicious additions you can have:
- Squeeze in fresh lemon juice for some zing.
- A handful of chopped fresh coriander leaves for fragrance and vibrant colour.
- Soft warm naan to mop up the sauce.
- Leafy greens like spinach or kale for some extra nutrients.
Spicy one-pot lentil dahl recipe
Servings: Serves 3
Prep time: 10 minutes
Cook time: 50 minutes
Ingredients
- 1 tsp. coconut oil
- 2 brown onions
- 400 g tinned chickpeas
- 1 head broccoli
- 1 vegetable stock cube
- 4 cloves garlic
- 1/2 tsp. turmeric
- 1/2 tsp. ground cumin
- 1 tbsp. medium curry powder
- 200 g tinned chopped tomatoes
- 200 g puy lentils
- 1 tsp. black pepper
- 200 g basmati or long-grain white rice
- Half lemon
Instructions
Add the coconut oil into a large saucepan over a medium heat. Once melted, add the onions and fry for 3-4 minutes, stirring occasionally. Add the drained chickpeas and broccoli and brown for 3-4 minutes.
In a separate bowl, dissolve the stock cube in 500ml of boiling water. Set aside.
Add the garlic, turmeric, cumin and curry powder to the frying pan and cook for a further minute while stirring. Pour the stock into the saucepan along with the chopped tomatoes.
Add the lentils and black pepper, stir, and turn the heat low. Cover and simmer for 30-35 minutes, until the lentils are tender but still have a little bite.
While waiting for the lentils, cook the rice according to the packet instructions.
Once the lentils are cooked, squeeze in lemon juice and divide the dahl between meal prep containers alongside a portion of rice.
Store in the refrigerator for up to three days. To reheat, microwave for four minutes on high, stirring once after three minutes. Allow to stand for a minute before serving.
| calories | 504 |
| totalFat | 6 |
| totalCarbohydrates | 83 |
| protein | 28 |
FAQs
Should I soak the lentils ahead of time?
There’s no need to soak the lentils ahead of time. Simply search the dry lentils for any rocks and stones before cooking them.
What kind of lentils are used in this dish?
This recipe uses puy lentils, but any type of lentils will work well.
Can I freeze lentil dahl?
Yes, lentil dahl can be easily frozen. Place it in a freezer-safe container once it has completely cooled.
How long can I freeze lentil dahl?
This dish can be stored in the freezer for up to three months.
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