Lentil Dal with Cauliflower

Ingredients

• 600 g cauliflower
• 1 green bell pepper
• 4 tomatoes
• 2 onions
• 1 red chili pepper
• 2 tbsp Rapeseed oil
• 1 bay leaf
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp curry spice blend (e.g., Garam Masala)
• 750 ml vegetable broth
• 200 g red lentils
• 5 g coriander (0.25 bunch)
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and cut cauliflower into florets. Wash bell pepper, halve, deseed, and cut into pieces. Wash tomatoes, halve, remove stems, and chop finely.

2. 2.

   Peel onions and dice finely. Wash chili, halve, deseed, and finely chop. Heat oil in a pot. Sauté onions and chili over medium heat for 2–3 minutes.

3. 3.

   Add spices and sauté for 1–2 minutes. Add cauliflower, tomatoes, bell pepper, and broth. Simmer on low heat for 5 minutes.

4. 4.

   Meanwhile rinse lentils under cold water and drain. Add to the dal and simmer for another 10 minutes.

5. 5.

   Wash coriander, pat dry, pluck leaves, and roughly chop. Stir into the dal, season with salt and pepper, and serve in four bowls.