Bean, Lentil & Mushroom Dal
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Total: 60 mins
A dal-icious one pot, thick with creamy red lentils and plump aduki beans bubbled in a rich garam masala and turmeric spiced stock, with chunky seasonal veg including juicy mushrooms and leafy green kale.
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420 kcal
(per portion)
Ingredients you'll need
  • 2 leeks
  • 2 carrots
  • 400g wonky mushrooms
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 400g tin of aduki beans
  • 500g dried red lentils
  • 1 vegetable stock cube
  • 200g kale
  • 1 lemon
From your kitchen
  • 2 tbsp olive, sunflower or coconut oil
  • Sea salt
  • Freshly ground pepper
  • 1.25 ltr boiling water
You'll need
  • Vegetable peeler (optional)
  • Large pan with lid
  • Measuring jug
Step by step this way
  • 1.

    Fill and boil your kettle and boil it. Trim the roots and top 3cm off the leeks. Rinse out any grit then slice the leeks into thin rounds. Scrub the carrots and finely dice them (no need to peel them unless you prefer to). Rinse and tear the mushrooms into small pieces.

  • 2.

    Warm 2 tbsp oil in a large pan on a medium heat. Add the onion, leeks, carrots and mushrooms. Season with a pinch of salt and pepper and fry for 12-15 mins, stirring now and then, till the veg soften.

  • 3.

    When the veg have cooked for 12-15 mins, stir in 2 tsp garam masala and 1 tsp turmeric. Fry for 2 mins, stirring, till aromatic.

  • 4.

    Pour 1.5 ltr hot water from the kettle into the pan. Tip in the aduki beans with the liquid from their tin. Add the lentils and crumble in the stock cube. Bring the dal up to a boil, then pop a lid on the pan, turn the heat down and simmer for 30 mins. Stir every so often, and if it gets too dry too quickly, add more water and turn the heat down a little.

  • 5.

    While the dal cooks, cut the kale leaves off their cores and finely shred them. Stir the kale leaves into the dal and continue to simmer for 5 mins, without the lid on the pan – this helps keep the leaves green, till the kale is just cooked.

  • 6.

    Juice half the lemon into the dal. Taste and add more salt, pepper or lemon juice if you think it needs it. Ladle the dal into warm bowls and serve.

  • Tip

    Eat me, keep me
    Any leftover dal can be kept in sealed containers in the fridge for up to 3 weeks, or frozen for 3 months. Divide into portions, cool completely then seal and chill or freeze. Defrost overnight and reheat till piping hot all the way through, adding a little extra water or stock as needed.

  • Tip

    Dial up your dal
    This dal makes a hearty meal for 6 by itself, but a few extras will make it go even further. Try topping it with a tangle of crispy fried onions, or a zingy sauce made with lime zest and juice mixed with toasted desiccated coconut, fresh mint and coriander and dairy-free coconut yogurt. And a side of nutty brown rice is perfect for soaking up the fragrant sauce.

  • Tip

    Wonky for the win
    Beauty comes in many forms, and while you’re unlikely to see these fabulous fungi sashaying down a catwalk, they really come into their own in the kitchen. Our wonderfully wonky mushrooms are absolutely packed with flavour, and sizzled in a hot pan they cook up – dare we say it – rather beautifully.

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