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.

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

1

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.

2

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.

3

Turn the heat back to medium, add in the cauliflower and simmer covered for 8-10 minutes until the vegetables are tender.

4

Add the peas and mushrooms during the last two minutes. Season with salt and pepper to taste. Stir in the fresh cilantro.

5

Sprinkle the fresh cilantro over the top. Serve with yogurt and warmed naan bread.