Dahls don’t always have to be spicy. Monday nights are vegetarian nights in our house.
If you’re like me and prefer a lighter dinner after a heavy Sunday roast or simply want to bump up the fiber in your diet, than this hearty vegan Dahl with Zacusca Beetroot might just be what you’re craving. It’s sweet and packed full of nutritious pulses and veggies that even your kids will enjoy. Plus, it’s really easy to put together, for less than 20 minutes you have a hearty meal all family will love.
So here it goes:
Hearty Vegan Dahl with Zacusca Beetroot
If you’re like me and prefer a lighter dinner after a heavy Sunday roast or simply want to bump up the fiber in your diet, than this hearty vegan Dahl with Zacusca Beetroot might just be what you’re craving.
Ingredients
- 2 cans lentils drained
- 1 can cannellini beans drained
- 1 and 1/2 jars of Zacusca Beetroot
- 1 can chickpeas drained
- 1tbsp extra virgin olive oil
- 1 small handful chopped curly parsley and garlic chives
- 8 pack vegan rotti (from the freezers at Aldi)
Instructions
- Drain the pulses starting with the cannellini beans. Place them in a mortar and pestle and mash until creamy.
- To a hot pan, add the drained pulses and stir to combine. Fry off for a couple of minutes until hot and all the moisture has been absorbed. Add 1 and 1/2 jars of Zacusca Beetroot and stir through until heated through.
- Meanwhile, on a hot griddle or crepe pan, cook the rotti paratha following the instructions on the packet. I’ve used the 8 pack vegan ones from Aldi’s. You can find them in the freezer isle.
- Serve hot topped with chopped parsley and garlic chives.
- Dip the rotti into the creamy Dahl and enjoy!
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