The Easiest Red Lentil Dhal Recipe
I created this Cauliflower, Coconut & Turmeric Dhal one evening when I wanted something easy, warming and nourishing for dinner.
For some reason I always thought lentils were a hassle to cook. Perhaps it was because you have to cook them first before adding them to a recipe (unless you use canned of course), and seeing as I’m all about quick and easy recipes I never used them much.
But since discovering that red split lentils (also known as red split peas) can be thrown straight into a recipe while it’s cooking, they’ve become one of my go to plant based proteins!
Red split lentils are part of the legume family, so as well as being an excellent source of protein, they also a great source of several important minerals, B vitamins and fibre. They have a mild nutty flavour and cook very quicky, so are great for making dhals, curries and even plant based patties.
My Favourite Red Lentil Recipes
I’ve posted a couple of red lentil recipes such as these Sesame & Red Lentil Patties, which are still one of my go-to plant based patty recipes. They’re packed full of veggies and can be eaten for breakfast, lunch or dinner, or even as a quick protein filled snack.
Another favourite red lentil recipe is this Pumpkin & Red Lentil Coconut Curry. This is a very versatile curry recipe that can be adapted to whatever fresh vegetables you have in your fridge or pantry. It’s very quick and easy to make and keeps well in the fridge, making great leftover or rollover meals.
Fragrant Anti-Inflammatory Herbs & Spices
Which brings me to this recipe for Cauliflower, Coconut and Turmeric Dhal. This beautifully fragrant recipe is ready in under 45 minutes, and is full of amazing herbs and spices such as turmeric, ginger, cinnamon, coriander, cumin, mustard seeds and chilli. These flavourings give this dhal it’s authentic flavour, not to mention a heap of anti-inflammatory, calming and restorative properties.
Adaptable To Any Vegetables In Season Or Your Pantry
If you’re a fan of spicy food then feel free to up the spice factor by adding extra fresh chillies. Or vice versa, if you’re not a spice fan then feel free to leave them out. This is another very adaptable recipe where you can add or subtract vegetables according to what’s in season or in your pantry/fridge.
This dhal recipe is also completely plant based/vegan, gluten/grain, dairy and sugar free, and also just happens to be another 10 Day Sugar Cleanse approved recipe.
I hope you love this nourishing cauliflower dhal recipe as much as I do, and if you make it be sure to leave me a comment down below and tell me what you think.
Cauliflower, Coconut & Turmeric Dhal
Prep time: 15 minutes Cook time: 30 minutes
1/2 cup red lentils (I like Ceres Organics)
2 Tbsp coconut, avocado or macadamia oil
1 brown onion
2 cloves garlic
1/4 pumpkin or squash
1/4 cauliflower head
1/4 head broccoli
400 ml coconut milk (I like Chantal Organics)
1 lemon, juiced
5 cm piece fresh ginger (or 1 tsp powder)
5 cm piece fresh turmeric (or 1 tsp powder)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cinnamon
1 tsp black mustard seeds
1 tsp savoury yeast flakes
1 fresh chilli or 1/2 tsp chilli powder
pink Himalayan salt & black pepper
1 large handful fresh coriander
hemp, mustard or basil seeds
Wash the lentils under filtered water to remove any unwanted debris and set aside.
Prep the vegetables by peeling and slicing the onion into small pieces. Peel and crush the garlic. Cut the skin off the pumpkin, remove the seeds and cut into bite size pieces. Peel the carrots, remove the ends and cut into bite size pieces. Wash the cauliflower and broccoli and chop into small florets. Wash the zucchini, remove the ends and chop into bite size pieces. Juice the lemon, grate the ginger and turmeric and chop the chilli into thin slices (if not using powdered).
Heat the oil in a large fry pan or pot and when hot add the onions. Stir fry for a few minutes until they start to soften, then add the garlic, followed by the carrot and pumpkin. Cook a couple minutes then add the cauliflower, broccoli and zucchini. Add 1/4 cup of water to create some steam and continue to cook for a few more minutes.
Next add the coconut milk and red lentils, then the spices including the yeast and mustard seeds, and season with salt and pepper. Finally add the lemon juice. Allow the coconut milk to come to a simmer, stirring occasionally, ensuring the lentils remain submerged. If the liquid barely covers the vegetables or looks too low, add another cup of filtered water. Cook for around 20 minutes or until the firmest vegetables can be easily cut with a butter knife and the lentils are soft.
Serve the dhal in large bowls sprinkled with fresh coriander and hemps seeds if you wish.
Store any leftover dhal in a sealed container in the fridge for up to 3 days or freeze up to 1 month.