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Creamy vegan red lentil dal - Extra large standard

Creamy Vegan Red Lentil Dal

with Roasted Cauliflower & Rice

990 cals

30 mins

Description

When you’re looking for a plant-based meal, there are lots of ways to dal with it! This vegan number gets its creaminess from coconut milk. And it gets its heartiness from quick-to-cook red lentils, fragrant with garlic, tomato paste and a blend of warm Indian-inspired spices. Oven-bronzed cauliflower florets round out the dish, presented on a bed of white rice.

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Garlic cloves

  • 1 Head of cauliflower

  • 165ml Coconut milk

  • 160g White rice

  • 200g Red lentils

  • 15ml Tomato paste

  • 12g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)

Nutrition

Total fat

32g

Saturated Fat

11g

Sodium

460mg

Total carbs

149g

Sugar

10g

Protein

37g

Fibres

19g

Recipe Instructions

Creamy Vegan Red Lentil Dal - Step #1 Cook the rice
Step 1: Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Creamy Vegan Red Lentil Dal - Step #2 Make the dal
Step 2: Make the dal
Meanwhile, mince the garlic. In a second medium pot, heat a drizzle of oil on medium-high. Add the garlic and sauté, 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, coconut milk, 2 ⅔ 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.
Creamy Vegan Red Lentil Dal - Step #3 Roast the cauliflower
Step 3: Roast the cauliflower
Meanwhile, remove the core of the cauliflower; cut the head into small florets. On a lined sheet pan, toss with a generous drizzle of oil, the remaining spices and S&P. Roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Creamy Vegan Red Lentil Dal - Step #4 Plate your dish
Step 4: Plate your dish
Divide the rice between your bowls. Top with the dal and cauliflower. Bon appétit!