Lentil and Cauliflower Dahl

🥘 Ingredients

• basmati rice
  2 c
• black pepper
  ½ tsp, ½ tsp
• cauliflower
  3 head
• cilantro
  ½ cup, ½ cup, ½ cup
• garam masala
  2 tsp
• garlic
  6 cloves
• ginger
  3 in
• green beans
  3 c
• olive oil
  2 tbsp
• red lentils
  3 c
• salt
  2 tsp
• vegetable stock
  4 c
• water
  2 c

🍳 Cookware

• medium pot
• large skillet

1. 1

   red lentils cauliflower green beans cilantro garlic ginger garam masala basmati rice olive oil vegetable stock salt black pepper

   red lentils: 1 c, cauliflower: 1 head, green beans: 1 c, cilantro: ½ cup, garlic: 2 cloves, ginger: 1 in, garam masala: 1 tsp, basmati rice: 1 c, olive oil: 1 tbsp, vegetable stock: 2 c, salt: 1 tsp, black pepper: ½ tsp
2. 2

   Rinse red lentils thoroughly under cold water. Cut cauliflower into bite-sized florets. Trim and slice green beans into 1-inch pieces. Mince garlic and grate ginger . Chop cilantro , reserving a few sprigs for garnish.

   red lentils: 1 c, cauliflower: 1 head, green beans: 1 c, garlic: 2 cloves, ginger: 1 in, cilantro: ½ cup
3. 3

   In a medium pot , combine basmati rice and water . Bring to a boil over high heat, then reduce to low, cover, and simmer until tender ⏱️ 15 minutes . Keep covered off heat until serving.

   basmati rice: 1 c, water: 2 c
4. 4

   Meanwhile, heat olive oil in a large skillet over medium heat. Add cauliflower and cook until lightly browned ⏱️ 5 minutes . Stir in garlic , ginger , and garam masala , cooking until fragrant ⏱️ 1 minute .

   olive oil: 1 tbsp, cauliflower: 1 head, garlic: 2 cloves, ginger: 1 in, garam masala: 1 tsp
5. 5

   Pour in red lentils and vegetable stock . Season with salt and black pepper . Bring to a simmer, cover, and cook until lentils are soft and cauliflower is tender ⏱️ 20 minutes . Stir occasionally and add a splash of water if needed.

   red lentils: 1 c, vegetable stock: 2 c, salt: 1 tsp, black pepper: ½ tsp
6. 6

   Fold in green beans and cook until crisp-tender ⏱️ 3 minutes . Remove from heat and stir in most of the cilantro .

   green beans: 1 c, cilantro: ½ cup
7. 7

   Serve dahl over the basmati rice, garnished with remaining cilantro.