Vegan Brown Lentil Dahl
Deliciously spiced lentils and cauliflower come together to make this hearty brown lentil dahl, with a thick and creamy gravy. Filled with fiber and protein, it’s an ideal vegan freezer filler which is super simple to make.
Ingredients
- 1 head cauliflower chopped into small florets
- 1½ tbsp canola (rapeseed) oil
- 1 brown onion diced
- 6 cloves garlic minced
- 1 inch ginger minced
- 1 green chilli minced
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne (optional)
- 200 g brown lentils rinsed
- 400 g can chopped toms
- 2 dried bay leaves
- 500 ml water
- 100 g coconut cream or yoghurt
Instructions
- Preheat the oven to 200°c/390°f.
- Add the cauliflower florets to a baking tray and toss with 1 tablespoon of oil. Season with salt and pepper and place them in the preheated oven for 20-25 minutes until cooked through and beginning to brown.
- Heat the remaining oil in a wide pan over medium heat, then tip in the chopped onion and a pinch of salt. Fry the onion for 2-3 minutes until it starts to soften, then add the garlic, ginger and chilli. Fry these for 2 minutes.
- Now, add the ground spices to the pan. Fry these, stirring, for a minute or so until fragrant.
- Add the rinsed lentils, chopped tomatoes, bay leaves and water. Stir so that everything is mixed together, then bring it to a simmer. Cover the pan tightly, and leave to cook until the lentils are cooked through, around 30 minutes.
- You can check and stir the dahl every once in a while to make sure that there is enough liquid. If it’s looking like it’s sticking or a little dry, just add a splash of water as needed.
- Once the lentils are cooked, stir through the coconut cream and cauliflower until it's all combined. Season to taste with salt and pepper. Remove bay leaves before serving.
Notes
STORAGE: This recipe can be made in advance and stored in an airtight container in the fridge for up to 4 days. To reheat on the stove, place in a saucepan and warm over a medium heat until hot through. In the microwave, it should only need a couple of minutes per portion, just make sure that it is hot before eating. It may be a little thick after refrigerating, so add a little extra water as needed.
You can also freeze it in portion-sized containers ready to eat. Make sure that it has cooled completely before freezing, and keep it sealed in the freezer for up to 3 months. From frozen, defrost in the fridge overnight or on the counter for a few hours. Reheat as above.
Nutrition
Calories: 400kcalCarbohydrates: 52gProtein: 20gFat: 16gSaturated Fat: 8gFiber: 22gSugar: 9g
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