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Recipe: Cauliflower and Lentil Dahl

Try this healthy, vegetarian Lentil and Cauliflower Dahl recipe for Meatless Monday. We love this authentic Indian dish for lunch and dinner.

4 servings

2 tbsp coconut oil
1 large yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp medium-hot Indian curry paste
1 cup dried red lentils
3 1/4 cups low sodium vegetable broth
4 cups cauliflower, cut into florets
1 cup sliced mushrooms
3/4 cup frozen peas
1/4 cup chopped cilantro
salt and pepper to taste
more freshly chopped cilantro, plain yogurt and naan bread for serving

Heat the coconut oil in a 12 inch cast iron skillet over medium heat. Cook the onion, garlic and curry paste until fragrant and softened about 5 minutes.
Add the lentils and stir to combine. Add the stock and tomato paste. Bring to a boil then simmer over low heat for 15 minutes.
Turn the heat back to medium, add in the cauliflower and simmer covered for 8-10 minutes until the vegetables are tender.
Add the peas and mushrooms during the last two minutes. Season with salt and pepper to taste. Stir in the fresh cilantro.
Sprinkle the fresh cilantro over the top. Serve with yogurt and warmed naan bread.

~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

~ Marla Meridith

Recipe: Quick & Easy Avocado Cilantro Dressing

This salad dressing is just as great on pasta salads as it is on green salad. Toss it with rice or barley, top your favorite fish with it…the uses are endless. In less that 5 minutes you can have this dressing ready.

2 cups salad dressing

1 ripe avocado
1 cup water
1 cup fresh cilantro (packed)
1/4 cup mayonnaise (not light)
1 tbsp freshly squeezed lemon juice
2 tbsp apple cider vinegar
1 small garlic clove
salt to taste

Place all ingredients in a blender or food processor. Blend until smooth and creamy. Adding more water if you want a thinner dressing.

Add more or less water to your dressing to thicken or to thin it out.

~ Marla Meridith

Recipe: Cilantro Lime Moscow Mule Cocktail

Ingredients

Directions

~ Marla Meridith