Cauliflower and Red Lentil Dahl, Deliciously Ella Recipe

Allie Armitage

Recipe from p.181 of Deliciously Ella's cookbook

2 tsp coconut oil

1 onion, roughly chopped

2 carrots, peeled and chopped

2 garlic cloves, chopped

2 tsp medium curry powder

1 tsp smoked paprika

1 tsp mustard seeds

1¼ cups split red lentils (200g)

handful of dried apricots roughly chopped (about 6)

1 can coconut milk

1 cauliflower, cut into florets

olive oil

handful of baby spinach

salt and pepper

Preheat the oven at 450 degrees F

Put the coconut oil into a large saucepan over a medium heat.

Odd the onion, carrots, garlic and a pinch of salt and cool until soft, around 15 min.

Add the curry powder, paprika and mustard seeds and cook for 5 min more, before adding the lentils and apricots.

Mix well and cover with coconut milk, stirring to stop it catching and burning. If needed, keep adding a dash of coconut milk until the lentils are cooked through and the consistency is thick and a little sticky, about 30 to 35 minutes.

While this cooks, roast your cauliflower (sugg 8 min). Remove and add the florets to the lentils and cook for 5 to 20 min more - you want the cauliflower to be cooked but have a nice bite.

Finally add the spinach and leave it to wilt before serving.

This dahl is also delicious with a teaspoon of cardamom and a ½ tsp of cloves. You can also sprinkle a handful of toasted almonds for a delicious crunch.

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