Vegan Red Lentil Dal with Cauliflower
Hearty, comfortable and creamy red lentil dal that you make only from whole food plant-based foods. This dish, inspired by Indian cuisine, is not only vegan, it is also oil-free, gluten-free and extremely easy to make in one pot.
Servings 4 Portions
Ingredients
- 1.5 cups 300 g red lentils
- 6 cups 1.4 l water or vegetable broth
- 1 inch 2.5cm fresh ginger
- 2 small yellow onions
- a little water for frying
- 0,25 teaspoon chili powder
- 0,25 teaspoon ground cumin
- 1 tablespoon Garam Masala
- 1 teaspoon mustard seeds
- 0,5 teaspoon turmeric powder
- 15 oz 425 g small diced tomato can
- 3 stalks of parsley chopped
- Salt pepper to taste
Garnish
- Parsley or Cilantro to Garnish
Serve with
- Brown Basmati Rice
- Cauliflower
Instructions
- In a non-stick pan, sauté the diced onions and chopped garlic until translucent. If necessary, add 1-2 tablespoons of water repeatedly.
- Add chilli, ginger, cumin and garam masala, mustard seeds and fry briefly. Add the lentils and vegetable stock and bring to a boil.
- Simmer on medium heat for about 15 minutes or until lentils are soft.
- Cut tomatoes into cubes and add 10 minutes before the end of the cooking time.
- Fold the chopped parsley into the lentils and season with salt and pepper.
- Arrange the lentils on four plates and serve with some rice and/ or cauliflower.
Notes
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