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Name: Cauliflower and Red Lentil Dahl
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 2 tsp coconut oil; 1 onion chopped; 2 carrots chopped; 2 cloves garlic chopped; 2 tsp curry powder; 1 tsp smoked paprika; 1 tsp mustard seeds; 200 grams split red lentils; 6 dried apricots chopped; 400 g tin of coconut milk; 3 tbsp almond or coconut milk (from a carton); 1 head cauliflower cut into florets; Olive oil; handful baby spinach (optional); salt and pepper

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INGREDIENTS

2 tsp coconut oil
1 onion ; chopped
2 carrots ; chopped
2 cloves garlic ; chopped
2 tsp curry powder
1 tsp smoked paprika
1 tsp mustard seeds
200 grams split red lentils
6 dried apricots ; chopped
400 g tin of coconut milk
3 tbsp almond or coconut milk (from a carton)
1 head cauliflower ; cut into florets
Olive oil
handful baby spinach ; (optional)
salt and pepper

INSTRUCTIONS

1. Preheat the oven to 240 C

2. Melt coconut oil into a large saucepan over a medium heat. Add onion, carrots, garlic, and pinch of salt and cook until salt, around 15 minutes.

3. Add curry powder, paprika, and mustard seeds and cook for a further 5 minutes, before adding the lentils and apricots. Mix well and cover with the tinned coconut milk, stirring to prevent it catching and burning. If needed, keep adding a dash of coconut or almond milk from a carton until the lentils are cooked through and the consistency is thick and a little sticky, about 30-35 minutes.

4. While this cooks, roast the cauliflower. Put the florets into a baking tray with a drizzle of olive oil and some salt and pepper, and roast for 8 minutes. Remove and add the florets to the lentils and cook for a further 5-10 minutes. You want the cauliflower be cooked but still have a little bite.

5. Add the spinach if using and leave it to wilt before serving.

NOTES

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Cauliflower and Red Lentil Dahl

2 tsp coconut oil
1 onion chopped
2 carrots chopped
2 cloves garlic chopped
2 tsp curry powder
1 tsp smoked paprika
1 tsp mustard seeds
200 grams split red lentils
6 dried apricots chopped
400 g tin of coconut milk
3 tbsp almond or coconut milk (from a carton)
1 head cauliflower cut into florets
 Olive oil
handful baby spinach (optional)
 salt and pepper

1. Preheat the oven to 240 C
2. Melt coconut oil into a large saucepan over a medium heat.  Add onion, carrots, garlic, and pinch of salt and cook until salt, around 15 minutes.
3. Add curry powder, paprika, and mustard seeds and cook for a further 5 minutes, before adding the lentils and apricots.  Mix well and cover with the tinned coconut milk, stirring to prevent it catching and burning.  If needed, keep adding a dash of coconut or almond milk from a carton until the lentils are cooked through and the consistency is thick and a little sticky, about 30-35 minutes.
4. While this cooks, roast the cauliflower. Put the florets into a baking tray with a drizzle of olive oil and some salt and pepper, and roast for 8 minutes.  Remove and add the florets to the lentils and cook for a further 5-10 minutes.  You want the cauliflower be cooked but still have a little bite.
5. Add the spinach if using and leave it to wilt before serving.

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Nutrition

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Serving Size: 1 Serving (322g)
Recipe Makes: 4 Servings

Calories: 114
Calories from Fat: 26 (23%)

Amt Per Serving		% DV

	Total Fat 2.9g	4 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 86.5mg		3 %
Potassium 734.8mg		19 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 6.2g	25 %
	Sugars, other 15.1g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 114

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