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