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Lentil and cauliflower dhal

Lentil and cauliflower dhal

Total Time
1 hr 20 min
10 min
1 hr 10 min
A warming Indian classic that’s fragrant and packed with flavour. Toss in some extra chillies if you’re wanting to spice things up - the choice is yours.


Brown onion

1 medium, halved, thinly sliced


2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Fresh green chilli

1 whole, thinly sliced

Garam masala

2 tsp

Ground turmeric

2 tsp

Ground cumin

2 tsp


3 medium, roughly chopped

Dry lentils

1½ cup(s), (300g), red split variety

Vegetable stock cube

2 individual, gluten-free variety, to make 1L (4 cups) stock


500 g, cut into florets

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large deep pot with oil and heat over medium-high heat. Cook onion for 3-4 minutes or until lightly golden. Add garlic, ginger, chilli and spices and cook, stirring, for 1-2 minutes until fragrant. Add tomatoes and stir to coat in spices.
  2. Stir in lentils and stock and bring to the boil. Reduce heat, simmer, covered, for 30 minutes or until lentils are tender. Uncover and simmer for a further 20-30 minutes, stirring occasionally, until dhal is thick.
  3. Meanwhile, preheat oven to 200°C. Place cauliflower on a baking paper-lined baking tray, lightly spray with oil and season with salt and pepper. Bake for 30 minutes or until cauliflower is tender and browned.
  4. Stir roast cauliflower through dhal and season with salt and pepper.


Divide the cooled dhal equally between 3 airtight containers and freeze for up to 3 months. Defrost overnight in the fridge.