Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Lentil & cauliflower dhal by WW

Lentil & cauliflower dhal

1
Points® value
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, broken into florets

Rapeseed Oil

1 tablespoon(s)

Cumin seeds

1 tablespoon(s), level

Calorie controlled cooking spray

4 spray(s)

Onion

2 large, finely sliced

Garlic

3 clove(s), crushed

Root Ginger

30 g, grated

Chilli, green or red

1 individual, thinly sliced

Turmeric

14 g

Garam Masala

3 tablespoon(s), level

Tomato

6 large, roughly chopped

Split Red Lentils, dry

750 g

Stock gel (stock pots)

2 pot(s), unprepared, vegetable, 1.8 litres stock

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.

You might like

You might like