Vegified Lentil Dhal

Elevate your weekday meals with our Vegified Lentil Dhal—a quick, 30-minute dish brimming with high-fibre red lentils, spinach for gut health, and anti-inflammatory spices like turmeric and cumin. Roasted cauliflower adds crunch and polyphenols. Nourish your body effortlessly with this flavourful bowl.

Vegified Lentil Dhal

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Yield: 4

Author: Stephanie Rouillard

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Elevate your weekday meals with our Vegified Lentil Dhal—a quick, 30-minute dish brimming with high-fibre red lentils, spinach for gut health, and anti-inflammatory spices like turmeric and cumin. Roasted cauliflower adds crunch and polyphenols. Nourish your body effortlessly with this flavourful bowl.

Ingredients

• 1 Tablespoon coconut oil
• 1 Tablespoon olive oil
• 100g dried red lentils
• 1 onion, peeled and diced
• 1 thumb ginger, peeled and grated
• 1/2 tsp chilli flakes or 1 to 2 fresh chillies (depending on heat), finely chopped
• 15 fresh curry leaves, if available (can also use 3 dried bay leaves)
• 2 heaped teaspoons cumin
• 1 heaped teaspoon coriander
• 1 level teaspoon turmeric power
• 2 level teaspoons medium-heat curry powder
• 2 teaspoons tomato paste
• Salt, to taste
• 500ml warm water
• 1 tin reduced fat coconut milk (organic if possible
• Juice and zest of 1 lime
• 200g baby spinach
• 1 medium head of cauliflower
• For garnish: fresh herbs like coriander, dill or mint
• Yoghurt to serve (optional)

Instructions

1. Preheat the oven to 180 degrees Celsius, and turn the stove plate to medium heat.
2. Make the cauliflower into florets, sprinkle over 1 teaspoon of cumin, and drizzle with olive oil. Place into the oven to roast for 25 minutes.
3. While the cauliflower is cooking: add the coconut oil to a large pan on medium-heat. Once hot, add the onion and cook until golden.
4. Add the ginger, curry or bay leaves, chilli flakes and cook for 2 minutes.Then add the remaining spices, tomato paste and lentils. Stir for a minute and then add the water, coconut milk and some salt.
5. Bring to a boil and then reduce the heat to medium and allow to simmer for 20 minutes. Stir every now and then.
6. After 20 minutes, remove the cauliflower from the oven and add it to the mix. Finish off a squeeze of lime, stir through the baby spinach and garnish with a bunch of herbs of choice.

Nutrition Facts

Calories

303.56

Fat

16.08 g

Sat. Fat

10.99 g

Carbs

30.39 g

Fiber

12.89 g

Net carbs

17.5 g

Sugar

4.87 g

Protein

11.86 g

Sodium

175.4 mg

Cholesterol

0.03 mg

Adjusted from https://www.judithwellness.com/sardine-pate/

dried red lentils, ginger, curry leaves, coconut milk, baby spinach

Dinner, Lunch, Side

Vegetarian, Vegan

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