Golden Red Lentil Dal with Roasted Cauliflower

Ingredients

• 120 g dried red lentils, rinsed
• 250 g cauliflower, cut into small florets
• 100 ml light coconut milk
• 150 g canned diced tomatoes
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 0.75 tsp ground turmeric
• 1 tsp ground cumin
• 400 ml vegetable broth
• 0.5 tsp fine salt

Instructions

1. Heat the oven to 220 C (425 F). Toss the cauliflower florets with half the olive oil and a pinch of salt, spread on a baking sheet, and roast until deeply golden and tender at the edges, about 22 minutes, flipping once halfway.
2. Meanwhile, heat the remaining oil in a pot over medium heat and cook the onion until soft, about 5 minutes. Add the garlic, ginger, turmeric, and cumin and stir for 45 seconds until fragrant.
3. Add the rinsed lentils, diced tomatoes, broth, and salt. Bring to a boil, then lower to a simmer and cook, stirring occasionally so nothing sticks, until the lentils collapse into a thick, silky dal, about 18 minutes.
4. Stir in the coconut milk and simmer 2 minutes more. Ladle into bowls and pile the roasted cauliflower on top. Taste for salt and serve hot.

Nutrition (per serving)

Calories

400

Protein

20 g

Fat

10 g

Carbs

55 g