Lentil and Cauliflower Dahl

I love a good dahl, and this one from Patrick Holdford’s Low GL recipe book (you can buy your copy HERE) is so simple to make which is important not overlook when you want to really prepare nutritious food that your body will love and your lifestyle will be able to accommodate.

Serves 2


2 onions, diced
2 cloves of garlic, crushed
2cm fresh root ginger, peeled and chopped
½ tsp turmeric
½ tsp ground cumin
¼ tsp cayenned pepper
2 tsp coconut oil or olive oil
75g split red lentils, well rinshed and drained
600ml water
2 tsp vegetable stock powder
1/3 caulifower, cut into small to medium sized florets.

1. Put the onions, garlic, ginger, turmeric, cumin and cayenne pepper into a blender and purée.

2. Heat the oil in a pan and add the puréed mixture, frying it over a medium heat for about 5 minutes, before adding the lentils, water and vegetable stock to the pan and boiling, uncovered, for 10 minutes.

3. Add the cauliflower, cover and simmer for a further 15 minutes, to all the lentils to cook down to almost a purée and the cauliflower to soften.

Serve with 45g dry weight of brown basmati rice.

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