rose ferguson’s Chickpea & Lentil Dahl with Cavolo Nero

With darker evenings setting in, this is the kind of bowl that feels like a quiet reset.

Created by Rose Ferguson — model-turned-nutritionist and founder of The 5 Day Plan — this Chickpea & Lentil Dahl with Cavolo Nero is simple, warming and full of goodness.

The perfect antidote to midweek chaos, it’s one of those recipes that nourishes without trying too hard.

Packed with turmeric, ginger and coconut, it’s as gut-friendly as it is comforting. Serve with brown rice, naan or cauliflower rice if you’re keeping things light.

Chickpea & Lentil Dahl with Cavolo Nero

Ready in 30 mins | Serves 4

INGREDIENTS

• 2 tsp turmeric

• 1 tsp chilli powder

• 2 tsp ground cumin

• 1 tbsp coconut oil

• 1 onion roughly chopped

• 2 cloves garlic

• crushed 3cm piece fresh ginger

• grated 400ml coconut milk

• 1 x 400g can chickpeas drained

• 150g dried red lentils

• 100g Cavolo Nero (or spinach)

• Salt & pepper

• Vegetable stock, to cover

METHOD

• Heat the coconut oil in a large pan and gently fry the onion and garlic until softened.
  

• Add the turmeric, cumin and chilli powder, stirring to coat and release the spices.
  

• Pour in the lentils, chickpeas and enough vegetable stock to just cover everything.

• Simmer on a low heat for 20–25 minutes until the lentils are soft.
  

• Stir through the coconut milk, then add the Cavolo Nero and allow it to wilt.
  

• Season well and serve warm, topped with fresh coriander or a spoon of yoghurt.