Lentil & cauliflower dhal
1
Points®
Total time: 1 hr 25 min • Prep: 10 min • Cook: 1 hr 15 min • Serves: 12 • Difficulty: Easy
A warming dish that’s fragrant with spices. If you prefer it hot, simply toss in a few extra chillies.
Ingredients
Cauliflower, Raw
1 whole
Rapeseed Oil
1 tablespoon(s)
Cumin seeds
1 tablespoon(s), level
Calorie controlled cooking spray
4 spray(s)
Onion
2 large
Garlic
3 clove(s)
Root Ginger
30 g
Chilli, green or red
1 individual
Turmeric
14 g
Garam Masala
3 tablespoon(s), level
Tomato
6 large
Split Red Lentils, dry
750 g
Stock gel (stock pots)
2 pot(s), unprepared
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower in a roasting tin and drizzle over the oil. Season and roast for 30 minutes.
2
Meanwhile, toast the cumin seeds in a dry frying pan for 1-2 minutes until fragrant, then grind them using a pestle and mortar.
3
Mist a large flameproof casserole with cooking spray and fry the onions for 8-10 minutes, until softened. Add the garlic, ginger, chilli, spices and ground cumin seeds, then cook for 1-2 minutes. Add the tomatoes and cook for another 2 minutes.
4
Stir in the lentils and stock, then bring the mixture to the boil. Reduce to a simmer and cook, covered, for 1 hour, until the lentils are tender. Add a splash of water if the dhal starts to look dry.
5
Stir through the roast cauliflower and season to taste, then set aside to cool completely before portioning and freezing.
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