2 tbls. olive oil
1 small onion, chopped
1 large carrot or 2 small, sliced
1 head cauliflower, cut into florets
4-5 cloves garlic, minced
1/2 inch ginger, peeled & cut in half
1 (14 oz) can coconut milk
1 (14 oz) can fire roasted tomatoes
2 C red lentils, rinsed
2 C spinach
4 C water*
1 tbls. cilantro, chopped
1 tbls. parsley, chopped
4 mint leaves
1 tsp. turmeric
1 tsp. paprika
1/2 tsp. cumin
2-3 whole clove
1/4 cheyenne pepper (or to taste)
Salt & pepper to taste
Juice of 1/2 lime
1. In a large pot, heat olive oil over med heat. Add onion, ginger, garlic, carrot and cauliflower, sauté for 5 minutes.
2. Now add red lentils, coconut milk, fire roasted tomatoes, water, turmeric, paprika, cumin, cloves, cheyenne pepper, salt and pepper. Cook until red lentils are soft. Add spinach, mint, cilantro, parsley and lime juice; stir through hot lentils.
Serve with basmati rice or jasmine rice.
Prep time: 5-10 minutes
Cooking time: 20-30 minutes
*If you want a super creamy dahl cut water to 2 cups and add another can of coconut milk.
Tip: I like to cut my cauliflower florets on the large side as I hate mushy cauliflower :p