Split Yellow Pea & Cabbage Dahl
Recipe Bag
Serves 4 @ £1.05 per person
* 15% off until Tue 30 Jun
A quick, warming meal built around British-grown split peas and seasonal winter greens. Gently spiced, nourishing and ideal for both weeknight dinners and batch cooking.
Vegan
You Will Receive
1 x January King Cabbage
1 x Brown Onion, Medium (125g)
1 x Leeks (apx. 150g)
1 x Split Yellow Peas (500g)
1 x Veg Stock Cube (1 x 10g)
From Your Pantry
Cooking oil (rapeseed or vegetable)
2–3 cloves garlic
Thumb-sized piece of fresh ginger (optional)
1–2 tsp ground cumin
1 tsp ground turmeric
Chilli flakes or fresh chilli (optional)
1–2 tbsp fava umami paste (optional)
Salt and black pepper
Lemon or vinegar (optional)
Method
Prepare the vegetables
Finely slice the onion and leeks. Shred the cabbage, removing any tough core. Crush or finely chop the garlic and grate the ginger if using.
Rinse the peas
Rinse the split yellow peas under cold water until the water runs mostly clear.
Start the dahl base
Heat a generous splash of oil in a large saucepan. Add the onion and leeks with a pinch of salt and cook gently for 8–10 minutes until softened. Stir in the garlic, ginger and spices and cook for 1–2 minutes until fragrant.
Simmer the peas
Add the split peas and enough water or stock to cover by a few centimetres. Bring to a gentle boil, then reduce to a simmer. Cook for 25–30 minutes, stirring occasionally, until the peas are soft and beginning to break down.
Add the cabbage
Stir in the shredded cabbage and cook for a further 10 minutes until tender.
Finish and season
Stir through the fava umami paste, if using. Season well with salt and pepper and add a squeeze of lemon juice or a splash of vinegar for freshness.
Serve with:
Rice
Flatbreads
Toast
Optional toppings:
Chilli oil
Yoghurt
Fresh herbs
Good to Know
Split yellow peas are naturally high in protein and fibre.
This dish thickens as it cools and keeps well in the fridge for 3–4 days.
Perfect for batch cooking and freezing.