Wholesome Lentil Dahl with Cauliflower Rice

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recipe by Tris Alexandra https://trisalexandranutrition.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
  • Calories icon
based on 1 ratings

This nourishing, protein-packed plant-based Lentil Dahl is perfect for easy healthy mid-week meals and meatless Monday’s. Lentils are also great to incorporate regularly into any diet, particularly for vegetarians or vegans as they are a rich source of plant-based protein, providing all essential amino acids. Lentils are also packed with fiber for a healthy gut, iron for energy, and folate which our body uses for DNA replication and a very important process called methylation (to detoxify toxic homocysteine – one of the risk markers for cardiovascular disease). Lentils are one of the easiest legumes to digest, and are naturally gluten free.

Inspired by: https://trisalexandranutrition.com/blog/wholesome-lentil-dahl

recipe updated 2 Oct 2019


  • Red onion icon
    Red onion
    1 (135g)
  • Garlic clove icon
    Garlic clove
  • Ginger icon
    2 tsp (4g)
  • Fresh chilli icon
    Fresh chilli
    1 (20g)
  • Red lentils icon
    Red lentils
    300g (about 1½ cups)
  • Coriander icon
    about ¼ cup (10g)
  • Broccoli icon
    2 cups (182g)
  • Fresh parsley icon
    Fresh parsley
    about ½ cup (31g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (15ml)
  • Ground cumin icon
    Ground cumin
    1 tbsp (6g)
  • Ground turmeric icon
    Ground turmeric
    1 tbsp (7g)
  • Garam masala icon
    Garam masala
    1 tbsp (6g)
  • Chilli powder icon
    Chilli powder
    1 tsp (3g)
  • Vegetable stock icon
    Vegetable stock
    1 liter (1000ml)
  • Cauliflower icon
    1 (500g)


  • kCook icon Food processor
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Food processor bowl
  • kCook icon Colander
  • kCook icon Medium cast iron skillet
  • kCook icon Medium bowl
  • kCook icon Large saucepan

Step preview

  1. Add extra virgin olive oil, red onion, garlic clove, ginger, fresh chilli, ground cumin, ground turmeric, garam masala and chilli powder to a clean medium cast iron skillet
  2. Sauté until light golden - 5 min
  3. Transfer content of medium cast iron skillet to large saucepan
  4. Add red lentils, coriander, vegetable stock and broccoli to the large saucepan
  5. Cook in slow cooker - 1 hr 30 min, high heat
  6. Add cauliflower to a clean colander
  7. Steam in slow cooker - 3 min
  8. Let cool slightly
  9. Transfer content of colander to food processor bowl
  10. Blitz - 10 sec
  11. Transfer rice to medium bowl
  12. Serve content of large saucepan with rice
  13. Top with fresh parsley
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