Apple and Watercress Dhal


Ingredients for apple and watercress dhal (serves 3):

– 1 onion

– 250g red  lentils

– 3 apples (Cox apples are ideal)

– A splash of olive/sunflower oil

– 1 litre veggie stock

-1-2 garlic cloves (crushed)

– Optional: fresh herbs e.g. parsley

– A few generous handfuls of watercress

– Optional: soya cream


1. Chop the onion and rinse the lentils. Peel, core and chop the apples, then set aside.

2. Heat the oil in a pan. Add the onion (or about four shallots) and sautee until it goes transparent.

3. Add the lentils, stock, garlic, apple (and fresh herbs). Stir regularly as lentils are prone to sticking to the pan.

4. Simmer until the lentils are tender and a lot of the liquid has been absorbed (but without letting the mixture dry out). When the lentils are almost cooked, stir in the watercress, then the soya cream if you’re using it.

5. Allow to cool before serving, as the flavours are easier to appreciate when  it’s not boiling hot.

The dhal makes a filling meal without being too heavy and the lentils are a great source of protein. Chilli crackers are a nice spicy accompaniment, but you could have pitta bread if you feel the need for something more substantial.


2 thoughts on “Apple and Watercress Dhal

  1. Pingback: A main course with tropical fruit | Diary of a Vegan in a Hurry

  2. Pingback: Soya milk discovery! | Diary of a Vegan in a Hurry

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