Red Lentil Dal

Red Lentil Dal with Roasted Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


For the Dal
• 1 cup Red Lentils
• 1-2 Serrano Peppers, diced
• 5-6 cloves Garlic, minced
• 2 cups Vegetable Stock
• 1 small can (15 oz.) Crushed Tomatoes
• 1 White Onion, diced
• 1 bunch Scallions, chopped, greens and whites separated
• 1 5oz. can Coconut Cream
• 1 ½ inch piece of Ginger, minced
• 1-2 tbsp. Nut Butter of Choice
• 1 tsp. Ground Cumin
• 1 tsp, Red Chili Powder
• 1 tsp. Ground Coriander
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• 1 Lemon, juiced
• Olive Oil or Vegetable Stock, for sautéing


For the Cauliflower
• 1 head Cauliflower, chopped into florets
• 1 tbsp. Curry Powder
• 1 tsp. Garam Masala
• Salt & Pepper, to taste
• 1 t Olive Oil

Garnishes
• Chopped Cilantro, for garnish
• Lime wedges, for garnish
• Scallion Greens, for garnish
• Brown Rice, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala. Preheat your oven to 425˚F and line 1 baking tray.
  2. Roast the cauliflower. Season the cauliflower with curry powder, salt, and pepper, and toss in olive oil. Roast for 25-30 minutes, flipping halfway.
  3. Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, chili pepper, scallion whites, white onion, and ginger. Cook for 3-4 minutes, until onion is translucent, stirring frequently to avoid burning.
  4. Add the ground spices, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  5. Add lentils, vegetable stock, and tomatoes. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
  6. Add coconut milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  7. Add lemon juice. Season with salt and pepper to taste. Stir to combine.
  8. Serve with brown rice and roasted cauliflower, and garnish with lime wedge and cilantro. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *