Creamy Red Lentil Dahl
with Spice-Roasted Cauliflower & Zesty Naan
Cooking time
25 minutes
Servings
2/4
Calories
1420 /serving
Like a warm blanket, a good dahl coats your mouth with comforting sensations. This vegetarian delight starts with butter-sautéed garlic and tomato paste, which soon welcome wholesome red lentils tickled with Indian-style spices. A splash of cream sends the taste and texture heavenward. Plop tender florets of roasted cauliflower into each bowl for more substance, and come in on the side with wedges of naan, hot from the oven and zested with lime.
We will send you:
- 15ml Minced garlic
- 1 Lime
- 1 Head of cauliflower
- 200g Red lentils
- 15ml Tomato paste
- 120ml Heavy cream
- 2 Naan
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Milk, Wheat
You will need:
Medium pot
2 or 4 tbsp Butter
Salt & pepper (S&P)
Zester
Sheet pan
Oil
Parchment paper
Total Fat
79 g
Saturated Fat
23 g
Sodium
1780 mg
Total Carb
146 g
Sugars
15 g
Protein
42 g
Fibre
20 g
Preparation
Make the dahl
Preheat the oven to 450°F. In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the lentils, cream, 3 cups water (double for 4 portions), ⅔ of the spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Mise en place
Meanwhile, zest and quarter the lime. Remove the core of the cauliflower; cut the head into small florets.
Roast the cauliflower
On a lined sheet pan, toss the cauliflower with a generous drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 3 min., until warmed through. Transfer to a cutting board. Drizzle with oil and sprinkle with ½ the lime zest. Cut into wedges.
Finish & serve
To the pot of dahl, add the juice of ½ the lime wedges; stir well. Divide the dahl between your bowls. Top with the cauliflower and naan. Garnish the cauliflower with the remaining lime zest and juice from the remaining lime wedges. Bon appétit!
