Chickpea, Spinach and Red Lentil Dahl

This low calorie curry, is vegetarian and contains a good source of vegetarian protein in the chickpeas and lentils.  With all the traditional Indian flavours of garlic, cumin, ginger, turmeric and coriander, along with a little bit of a kick from fresh chilli, this quick and simple curry will be the perfect solution to your weekend take away cravings.

Serve with basmati rice or a wholemeal chapatti and still have a tasty delicious meal for less than 300 calories! Who doesn’t like that?!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chickpea, Spinach and Red Lentil Dahl

  • Author: Rachel Wilcock
  • Total Time: 35 minutes
  • Yield: 4 1x


A tasty vegetarian curry – fantastic treat any time of the week!



120g red split lentils

1 medium chopped onion

240 grams (drained weight) chickpeas

1 tin chopped tomatoes in own juice

Three cloves fresh garlic – peeled and crushed

A thumb size piece of ginger – finely chopped

2 tspns of turmeric

2 tspns of cumin

2 tspns of coriander leaf

1 fresh red chilli finely sliced

1 small dessert spoon of coconut oil for frying

Bag of spinach (optional)

Fresh coriander to garnish (optional)


  1. Add the lentils to a pan and cover with water – the water should be about 2cm higher than the lentils.
  2. Bring to the boil and simmer as per instructions.
  3. In a separate pan add the garlic, onion, ginger and chilli and fry gently in the coconut oil until soft.
  4. Add the chickpeas and fry for a further 2 minutes.
  5. Add the chopped tomatoes, and the dried herbs and carry on cooking until soft.
  6. Add salt to taste.
  7. When the lentils are ready, add to the pan and remove from the heat.
  8. Add the spinach without cooking and allow it to wilt in the mixture stirring all the time.
  9. Garnish with fresh coriander and serve.


You can refrigerate for three days, or freeze for use later.

Why not batch cook, then you will have a quick weekend evening curry?

  • Prep Time: 10
  • Cook Time: 25


  • Calories: 180

Leave a Reply