Butter bean dahl

Monday, 29 August 2016
Vegan butter bean dahl recipe

I love making dahl because of the amazing flavours, but also because it is so easy, only taking about 10 minutes of prep and then it's just a case of leaving it to cook away. The beans and lentils make this a really satisfying and filling meal while the tomato sauce and spices give it a lovely flavour. It's really delicious served with rice but I quite often eat it on its own for lunch because I just love it so much! 

Vegan butter bean dahl recipe

You will need (serves 4): 
1 tin butter beans (400g)
1 tin chopped tomatoes (400g)
1 1/2 cups vegetable stock (made using 1/2 a veggie stock cube)
1/2 cup red lentils 
1 onion
1 carrot 
1 courgette
10-12 cherry tomatoes 
3 tablespoons tomato puree
1/2 teaspoon garlic granules 
1/2 teaspoon chilli flakes 
1/2 teaspoon cinnamon
1 teaspoon herbs de Provence 
1 teaspoon paprika 
2 teaspoons gram masala spice blend 
a large handful of spinach 

- Finely chop the onion and chop the carrot and courgette into chunks and the cherry tomatoes in half. Drain and rinse the butter beans in cold water and leave to one side. 
- Fry the onion in a little hot water in a large pot for 2-3 minutes over a medium heat. 
- Add the carrot, courgette and cherry tomatoes to the pot and mix everything together. 
- Add the tomato puree, herbs and spices and fry everything together for a further 2-3 minutes, adding extra hot water if needed so the veggies don't stick to the bottom. 
- Put the vegetable stock, chopped tomatoes, butter beans and lentils into the pot and mix everything together. 
- Bring to the boil and then reduce to a low heat and allow to simmer for 40-45 minutes. 
- Stir through the spinach a few minutes before the end of cooking.

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Vegan butter bean dahl recipe

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