vegan, indian, lentils

Indian Spiced Lentils & Chickpeas

This is an absolute little cracker of spice and flavour packed meal. I created this after coming in from the gym the other night and not wanting to spend too much time preparing a meal.

I started looking at what I had in the fridge and pantry that I could throw together quickly. In addition to looking through the fridge, I found some lentils which are a great source of iron and protein, as well as chickpeas. Making it an easy choice to choose these after a weight session at the gym. I also looked at using some spices which are great for your body being turmeric, paprika, coriander, cardamom, cinnamon and cayenne pepper. All of these have different properties like healing, immune system support, improving blood circulation etc.

Within 15 minutes I had whipped up a super tasty, easy, cheap, vegan meal that we absolutely loved and scoffed down! Dinner time doesn’t have to mean hours in the kitchen. Not to mention you can still make super nutritious, vegan meals in under 30 minutes. Being in the kitchen more me is actually calming and it always makes me feel great to be whole foods.

I hope you all enjoy this little ripper


Raya 🙂

Ingredients

2 cans of drained lentils
1 can of drained chickpeas
1 shallot finely sliced
2 cloves of garlic
1 teaspoon of turmeric
1 tablespoon of paprika
1 tablespoon of coriander powder
2 teaspoons of cardamom
1 teaspoon of cinnamon
1 teaspoon of cayenne pepper
1/4 cup of sliced almonds
1/2 cup dried cranberries
1 tablespoon of coconut oil
1 can of coconut milk lite
Salt and pepper to season
Fresh coriander to dress with
Some cranberries to dress with at the end

Method

  1. Start by placing a large frying pan on medium heat
  2. Add 1 tablespoon of coconut oil to the pan and melt
  3. Once warm, add the shallots and fry for around 2 to 3 minutes until translucent
  4. Then add in your spices, garlic, almonds and cranberries and fry for 1 minute until fragrant. Be careful not to burn your spices
  5. Then add the lentils and chickpeas and coat well
  6. After they are coated well, add in the coconut milk
  7. Simmer for around 5 minutes to lightly thicken and for the flavours to infuse well
  8. Remove from heat after 5 minutes and serve with fresh herbs, cranberries and flatbreads

Enjoy,

Feel free to leave any feed back, as I love to hear how everyone goes with the recipes 🙂


Print

Leave a Comment

Join our VIP list

Subscribe Now

To keep up to date with the latest classes and information.
Sign up below.