Easy Lentil Dahl with Vegan Flatbread

Easy Lentil Dahl

Until I tried making it, I always thought making dahl was a long, drawn out experience only to be attempted when one had oodles of time up their sleeve (because that always happens??) I was pleasantly surprised to see (and taste!) that this easy lentil dahl was quite the opposite. This has become a go-to weeknight meal and when served with the recipe below for homemade veganΒ  flat bread (that’s a bit savoury scone like), it has quickly become a favourite!

  • 3 cups mixed lentils, soaked overnight and rinsed well
  • 3 cups of vegetable stock
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 drop doTERRA Black Pepper essential oil
  • 1 drop doTERRA Cilantro essential oil
  • 1 cup coconut cream
  • fresh lemon juice, to serve

Add all ingredients except for the essential oils, coconut cream and lemon juice to a large pan. Bring to the boil, then reduce to low and simmer for 20 – 30 minutes, or until lentils are tender. Add the coconut cream and essential oils and continue cooking for another 2 minutes.

Simple Chilli Salsa
  • 1 small cucumber, peeled and diced
  • 1/2 cup cherry tomatoes, diced
  • 1 – 2 tsp chilli infused olive oil
  • pinch salt

Mix all ingredients together and set aside.

Home made Flat Bread
  • 1 1/2 cups white spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp fresh coriander, chopped
  • 1 garlic clove, finely chopped
  • 3/4 cup plain coconut yoghurt
  • 1 Tbsp coconut oil, divided

Combine the flour, baking powder, salt, herbs and garlic in a large bowl. Stir in the yoghurt until the dough comes together. Turn out onto a clean, floured surface and knead until the dough feels elastic – a few minutes. Return the dough to a bowl, cover and allow to rest for 30 minutes.

Divide the dough into 4 pieces and roll each piece out to about 1cm thick.

In batches, heat the oil over a medium heat in a non-stick pan and cook each flatbread for 3 – 5 minutes on each side, until cooked through and golden.

Serve dahl with brown rice, salsa, flat bread, fresh lemon juice and fresh coriander.

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