Wholesome Lentil Dahl with Cauliflower Rice
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recipe by Tris Alexandra https://trisalexandranutrition.com/
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- Total Time
- 1hr 40mins
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- Serves
- 6
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- Calories
- 169
This nourishing, protein-packed plant-based Lentil Dahl is perfect for easy healthy mid-week meals and meatless Monday’s. Lentils are also great to incorporate regularly into any diet, particularly for vegetarians or vegans as they are a rich source of plant-based protein, providing all essential amino acids. Lentils are also packed with fiber for a healthy gut, iron for energy, and folate which our body uses for DNA replication and a very important process called methylation (to detoxify toxic homocysteine – one of the risk markers for cardiovascular disease). Lentils are one of the easiest legumes to digest, and are naturally gluten free.
Inspired by: https://trisalexandranutrition.com/blog/wholesome-lentil-dahlrecipe updated 30 Oct 2020
Ingredients
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- Red onion
- 1
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- Garlic clove
- 4
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- Ginger
- 2 teaspoons
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- Fresh chilli
- 1
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- Red lentils
- 300 g
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- Coriander
- 10 g
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- Broccoli
- 180 g
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- Fresh parsley
- 30 g
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- Extra virgin olive oil
- 1 tablespoon
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- Ground cumin
- 1 tablespoon
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- Ground turmeric
- 1 tablespoon
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- Garam masala
- 1 tablespoon
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- Chilli powder
- 1 teaspoon
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- Vegetable stock
- 1 L
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- Cauliflower
- 1
Tools
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Food processor
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Skillet pan
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Slow cooker
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Food processor bowl
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Colander
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Medium cast iron skillet
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Medium bowl
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Large saucepan
Step preview
- Add extra virgin olive oil, red onion, garlic clove, ginger, fresh chilli, ground cumin, ground turmeric, garam masala and chilli powder to a clean medium cast iron skillet
- Sauté until light golden - 5 min
- Transfer content of medium cast iron skillet to large saucepan
- Add red lentils, coriander, vegetable stock and broccoli to the large saucepan
- Cook in slow cooker - 1 hr 30 min, high heat
- Add cauliflower to a clean colander
- Steam in slow cooker - 3 min
- Let cool slightly
- Transfer content of colander to food processor bowl
- Blitz - 10 sec
- Transfer rice to medium bowl
- Serve content of large saucepan with rice
- Top with fresh parsley