Black Lentil Daal Bowl with Stewed Chickpeas

November 2, 2017

Autumn calls for a particular kind of food for me… something warm and nourishing, for sure, but also something un-fussy. With two teenaged high schoolers, we often don’t get home from sports and games and other activities until late, and I want to feed my family something nutritious without spending hours slaving over the stove. Thus, the Black Lentil Daal Bowl with Stewed Chickpeas. The fresh ginger in this dish makes it taste like a million bucks, and there is no other chopping involved. Healthy, warm, nutrient & protein rich, quick….voila!  The black lentils are really spectacular.

I’m excited to announce that Little Green has launched a new program: a 5-Day Beginner’s Cleanse. Cleanses are Little Green’s hallmark, but we’ve always done 7-10 day programs. This is an opportunity for a number of you wonderful people out there to try this out…

…you want to be guided in a shorter healthy eating program, where there is less choice and someone tells who what to eat, when to prepare everything, etc!

…you want to detox and cut out all processed, inflammatory foods for a period, but a week or longer seems intimidating.

…it’s been a while since you’ve cleansed, and you’d like to jump back in a little more gently.

…you want to try cleansing, but don’t think you can cut your coffee (you can keep it for this cleanse!)

…you need to give yourself a health boost before Thanksgiving and treat yourself to a clean + nutritious five days.

I’d love to have you join us. The first program runs from Nov. 12-16, and I’m offering it again from Dec. 10-14. Registration is live now for the November program, and you can sign up on our shop page. You can find out what the 5-day cleanse entails here.  You can also learn more about the great things that cleanses can do for your body here!  Please feel free to email me at if you have any questions.


4 cups water
2 Rapunzel vegetable bouillon squares
1 cup black lentils
1 can diced tomatoes (I used Trader Joe’s Roasted Diced Tomatoes)
1 can chickpeas, drained
½ cup water
½ tsp. Salt
½ can coconut milk
2 tsp. Curry powder
1” ginger root, diced

* Bring 4 cups of water to a boil in a large pot. Rinse and drain the lentils. Once boiling, add the bouillon cubes and stir, then pour in the lentils, and cover most of the way, reducing to a simmer. Cook lentils for about 25-30 minutes. Lentils should still have a little bite to them and not be mushy, and there may still be a little liquid in the pot, which is fine. Remove from heat.
* Meanwhile, in another pan, add the tomatoes, chickpeas, water and salt. “Stew” for about 20 minutes, stirring often. Then add the coconut milk, the curry powder, and the ginger. Cook for about 10 minutes more. If you want less spice, reduce the ginger to half.
 * Serve in a bowl with lentils first and the stewed chickpea daal poured on top.

I’ve also posted this recipe on the recipes page if you’d prefer to check it out there. xoxo