Lentil and Cauliflower Dahl

🥘 Ingredients

• basmati rice
  ¾ cup
• cauliflower
  1 head
• cilantro
  ½ oz
• garam masala
  1 tsp
• garlic (minced)
  2 clove
• ginger (grated)
  1 thumb
• green beans
  2 oz
• olive oil (pantry, not included)
  1 tbsp
• red chili pepper (thinly sliced)
  1
• red lentils
  6 oz
• red onion (finely chopped)
  1
• salt
  ½ tsp, ¼ tsp, ½ tsp
• veggie stock concentrate
  1 unit
• water
  3 c, 1½ cup

🍳 Cookware

• pot
• pot
• fork

1. 1

   In a pot , bring water to a boil with salt . Finely chop red onion , garlic , and 1 tsp of ginger . Cut cauliflower into bite-sized florets. Trim green beans into 1-inch pieces. Thinly slice red chili pepper . Pick the leaves off cilantro sprigs.

   water: 1½ cup, salt: ½ tsp, red onion: 1 (finely chopped), garlic: 2 clove (minced), ginger: 1 thumb (grated), cauliflower: 1 head, green beans: 2 oz, red chili pepper: 1 (thinly sliced), cilantro: ½ oz
2. 2

   Once the water is boiling, add basmati rice to the pot, cover, and lower the heat to the lowest setting. Cook for ⏱️ 20 minutes without peeking!

   basmati rice: ¾ cup
3. 3

   In another pot , heat olive oil and add the onion, garlic, and ginger. Season with salt and cook for ⏱️ 1 minute . Add as many slices of red chili pepper as you like (we added ½ of the pepper).

   olive oil: 1 tbsp (pantry, not included), salt: ¼ tsp
4. 4

   Add the cauliflower and red lentils to the pot along with garam masala . Cook for ⏱️ 1 minute before adding water and veggie stock concentrate . Season with salt . Simmer for ⏱️ 15 minutes , then add the green beans. Cook for ⏱️ 2 minutes to ⏱️ 3 minutes , until crisp-tender.

   red lentils: 6 oz, garam masala: 1 tsp, water: 3 c, veggie stock concentrate: 1 unit, salt: ½ tsp
5. 5

   Fluff the rice with a fork and serve it in bowls. Serve the dahl on top and sprinkle with the cilantro leaves.