RECIPES BY Rhiannon Lambert

Cauliflower & Lentil Dhal

  • 40 minutes
  • 4
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A Simple Way To Eat Plant-Based

BUY
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Essential Ingredients

1 cauliflower, chopped into florets
2 tbsp extra virgin olive oil
1 red onion, finely diced
2 cloves of garlic, minced
2 tbsp curry powder
125g dried red lentils
1 400g can tinned tomatoes
600ml vegetable stock
1 tsp sugar
2 tsp white wine vinegar
Salt & Black pepper
To serve: fresh parsley, roughly chopped

Directions

  1. Preheat the oven to 180°c (fan assisted)/200°c/gas 6. 
  2. Place the cauliflower onto a baking tray and drizzle with 1 tbsp olive oil and a little salt and pepper. Mix well, then roast for 30-35 minutes, or until soft and beginning to brown.
  3. Place a high-sided frying pan over a medium heat and add the remaining oil. Once hot, add the onion and let it sweat for 6-8 minutes, until soft and translucent. Then, add the garlic, curry powder and a dash of water. Stir well and fry for a further minute or so, until the spices release their aroma.
  4. Add the red lentils, tinned tomatoes, stock and sugar into the pan. Stir well and bring to a boil. Lower the heat to a simmer and let the pan gently bubble for 20-25 minutes, stirring occasionally, until the lentils are soft.
  5. Stir the white wine vinegar and most of the cauliflower into the Dahl, then season to taste with salt & pepper. Serve up into bowls, top with any remaining pieces of cauliflower and sprinkle with a little fresh parsley.