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3 recipes, as written. Print double sided: each back carries the method and a code to the full recipe.

Red lentil dal

4 servings · 4 × 6 in
Dal
250 g red lentils, rinsed
1000 g water
1 tsp ground turmeric
200 g chopped tomatoes (canned)
8 g salt
Tadka
2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp black mustard seeds
1 onion, thinly sliced
4 cloves garlic, sliced
15 g fresh ginger, grated
½ tsp dried chili flakes
1 tbsp lemon juice
cilantro, chopped, to taste
forklet.co/r/wmoFMhpA · v1
  1. Dal Simmer 250 g red lentils, rinsed with 1000 g water and 1 tsp ground turmeric, skimming, until they collapse. Stir in 200 g chopped tomatoes (canned) and 8 g salt. 20 min to 25 min
  2. Tadka Heat 2 tbsp sunflower oil, add 1 tsp cumin seeds and 1 tsp black mustard seeds and let them pop. 1 min
  3. Add 1 onion, thinly sliced and fry until browned at the edges, then 4 cloves garlic, sliced, 15 g fresh ginger, grated and ½ tsp dried chili flakes for 1 minute. 10 min
  4. Pour the tadka over the dal, add 1 tbsp lemon juice and scatter cilantro, chopped.
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Chickpea and sweet potato traybake

4 servings · 4 × 6 in
Tray
800 g sweet potatoes, in 3 cm chunks
480 g cooked chickpeas, drained and dried
2 red onions, in wedges
3 tbsp olive oil
2 tsp smoked paprika
1 tsp ground cumin
8 g salt
Tahini Sauce
60 g tahini
2 tbsp lemon juice
60 g cold water
1 clove garlic, grated
salt, to taste
forklet.co/r/mr1lSPHA · v1
  1. Tray Toss everything on a large tray in a single layer. 5 min
  2. Roast at 220 °C, turning once. 35 min to 40 min
  3. Tahini Sauce Whisk 60 g tahini, 2 tbsp lemon juice, 1 clove garlic, grated and salt, then 60 g cold water until pourable. 3 min
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Vegan black bean chili

4 servings · 4 × 6 in
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tbsp ground cumin
2 cans black beans, drained
1 can crushed tomatoes
2 cups vegetable stock
salt, to taste
4 lime wedges
forklet.co/r/D0B67XxK · v1
  1. Soften 1 onion in 2 tbsp olive oil over medium heat, then add 3 cloves garlic. 8 min
  2. Stir in 2 tbsp chili powder and 1 tbsp ground cumin for 1 min.
  3. Add 2 cans black beans, drained, 1 can crushed tomatoes and 2 cups vegetable stock; simmer until thick. 30 min to 45 min
  4. Season with salt. Serve with 4 lime wedges.
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