Cauliflower and Lentil Dahl

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5 mins read
Cauliflower and Lentil Dahl in a bowl with naan bread

Cauliflower and Lentil Dahl

You are in for a treat with this cauliflower and lentil Dahl. This year I have been inspired by Indian cuisine. I love vegetables, their versatility and uniqueness of their flavours. India celebrates all that vegetables have to offer in the best possible way. I have always loved a lentil Dahl, although the thought of making it myself scared me a little because I knew how disappointed I would be if it didn’t come out right.

The first time I made it was a complete disaster. I used all the wrong ingredients, the wrong lentils, the wrong spices, forgot to add any coconut milk for that added creaminess, added in some herbs that were all wrong and by the end of it, it tasted and looked nothing like a lentil Dahl. However, I made sure to keep at it and eventually created this gem, and I am now absolutely thrilled I can share it with you all.

I love the creaminess of this dish, alongside the flavour of the lentils and the crunch of the cauliflower. To me, it is comfort in a bowl and warms the soul. It is best enjoyed with some white rice or a delicious piece of naan bread (click here for my quick and easy recipe).

What Ingredients Will You Need?

You don’t need as much as you would think to make this recipe. The ingredients you will need are:

  • Split red lentils
  • Red onion
  • Cauliflower
  • Olive oil
  • Red split lentils
  • Reduced-fat coconut milk 

Spices:

  • Garam masala
  • Ground ginger
  • Ground turmeric powder
  • Cumin seeds

Depending on your preference, you can add chillies to this recipe. I prefer the flavour of the different spices, although, a little bit of heat is always welcome.

Process

This recipe is easy to make and the result is delicious. The total time to cook this meal is 40 minutes and, you have yourself a moreish and wholesome dinner. 

I roast the cauliflower separately before adding it to the lentil Dahl, as I love the crunch it gives. Then, sprinkle smoked paprika over it as I love the smokiness and, I find the flavour enhances the whole dish.

In a shallow casserole dish or large pan, you start by browning off the red onion in some olive oil and add in the red lentils. Cover in the coconut milk and leave to simmer gently on a low heat for 10 minutes. Give the lentils a good stir and pour in some water. Lentils tend to dry out and soak up liquid quickly, so make sure to pour in some extra water to give it that delicious lentil Dahl texture too. I repeat this process again and then add in the spices.

My favourite bit is adding in the cauliflower to the lentils once they are cooked. This is when it all comes together for me. I adore the flavours, as well as warming the soul it is so comforting! I have been tempted, on various occasions, to eat this entirely myself. Especially when I have a homemade Naan bread in hand, then nothing can stop me (clearly the term ‘serves 4’ means nothing to me).

Cauliflower and Lentil Dahl in a casserole dish

Result and Serving Suggestions

This cauliflower and lentil Dahl is best served with some white rice or a piece of naan bread. However, you can enjoy it by itself too. The flavours are so delicious, and you can put this whole meal together in only forty minutes which makes for a fantastic dinner. One bite of this Dahl and you will be in heaven! It is so nourishing, wholesome and effortless to make.

Depending on what mood I am in, I like sprinkling some freshly chopped coriander over the top for the freshness, or a little touch of chilli flakes. Either work and are both equally delightful.

Leonora x

Bite of cauliflower and lentil dahl
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Cauliflower and Lentil Dahl in a bowl with naan bread

Cauliflower and Lentil Dahl


  • Author: Leonora
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 1x

Description

One bite of the cauliflower and lentil Dahl and you will be in heaven! It is so nourishing, wholesome and effortless to make.


Ingredients

Scale

For the Cauliflower:

  • 1 Whole cauliflower, cut into florets
  • 2 tsp Smoked paprika

For the Dahl:

  • 1/2 Red onion, thinly sliced
  • 2 tbsp Olive oil
  • 300g Split red lentils
  • 1 can (400ml) Reduced-fat coconut milk
  • 1 tsp Garam Massala
  • 1 tsp Ground ginger
  • 1 tsp Ground Turmeric powder
  • 1 tsp Cumin seeds
  • Salt and pepper to taste

Instructions

To make the Cauliflower: 

  1. Preheat the oven to 160C (320F) fan. 
  2. In a non-stick oven dish, add in the cauliflower florets and sprinkle over the smoked paprika. 
  3. Place in the oven for 30 minutes.

To make the Dahl:

  1. Place a shallow casserole dish or large saucepan over a medium heat and pour in the olive oil. Add in the sliced red onion and leave to brown slightly.
  2. Add in the split red lentils followed by the coconut milk. Lower the heat, cover and leave to simmer for 10 minutes.
  3. Stir and pour in 200ml water. Cover and leave to simmer for a further 10 minutes.
  4. Repeat the previous step. 
  5. Add in the spices, cumin seeds, salt and pepper.
  6. Remove the cauliflower from the oven and add to the lentil Dahl. Stir well and serve.

 

Keywords: Cauliflower and lentil Dahl, Red lentil Dahl, Lentil Dahl recipe

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2 Comments

  1. Made double quantities of this tonight – YUMM! Didn’t have any red lentils, so chucked green ones in instead and it worked really well. Served it with coconut rice and spicey banana chutney. Perfect batch cook.

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