Pea Shoots and Chickpea Dahl

Main courseServes 2

Light and full of flavour this Pea Shoots and Chickpea Dahl from the team at West Yorkshire based salad producers W.S. Bentley is the perfect antidote to chilly February evenings. Pairing creamy coconut with crunchy chickpeas and fresh pea shoots, this quick and simple dish makes the perfect weekday supper and is packed with comforting flavours. For more recipe inspiration visit


70g pea shoots

250g red lentils

1 tbsp olive oil

1 red onion, peeled and diced

1 garlic clove, crushed

3 tbsp tikka curry paste

400g can chickpeas, drained and rinsed

400g reduced fat coconut milk

1 lemon, juiced

Freshly ground black pepper and salt

Naan bread to serve


  1. Rinse and drain the red lentils.
  2. Heat the oil in a large frying pan and fry the red onion and garlic over a medium to high heat for 2 minutes. Stir in the curry paste and cook a further minute, then add the rinsed lentils and drained chickpeas.
  3. Pour in the coconut milk and refill can with water and add to the pan. Bring to the boil and cook for 25 – 30 minutes until the lentils are just cooked.
  4. Cut the pea shoots in half and stir into the dahl to wilt, add the lemon juice and season.
  5. Serve with a naan bread.