/, Lunches, Recipies, Savoury, Uncategorized/YELLOW LENTIL DAHL WITH CAULIFLOWER FRITTERS


I am a real stickler for a tomato based curry.  When I imagine my evening meal at 8am (as I do most days) and it involves curry, you can almost guarantee the tinned tomatoes will be first out of the cupboard.  When I tear myself away from the tomato obsession and make this Dahl, I am always delighted and pledge to make it more often.  The dahl itself is so comforting and the cauliflower balls a great addition for flavour and texture and my tomato fix is satisfied with the salsa which gives a necessary freshness to the meal.


1 onion salt
glug of rapeseed oil
2 cloves garlic
1 red chilli
1tsp each of cumin, ginger, turmeric, garam masala & dried parsley
600ml water
250g yellow lentils
10 cherry tomatoes

½ handful of fresh coriander
1 medium cauliflower
1 small red onion
50g nutritional yeast
1 tin chickpeas
½ lemon
100g breadcrumbs (i like a mix of standard and panko) spray of rapeseed oil

  1. To make the dahl, fry the onion with the salt and a good glug of oil for 5 minutes
  2. Then add the garlic, chilli and spices and mix
  3. Add the water and lentils and give it a good stir
  4. Cover and cook until the lentils are soft – at least 40 minutes and keep checking and adding more water if necessary
  5. When it is almost done, add in the quartered cherry tomatoes and cook for another 5 minutes
  6. For the cauliflower fritters, put all the ingredients into a processor apart from the breadcrumbs and cauliflower and combine
  7. Remove the mix and blitz the cauliflower for a few seconds (so it has the consistency of rice)
  8. Add the cauliflower to the mix and leave to sit for 30 minutes in the fridge
  9. Form the mixture into balls, dip in the breadcrumbs and place on an oiled baking sheet
  10. Spray with rapeseed oil and cook for 25 minutes at 200 until golden

Serve the dahl and fritters with coriander rice and tomato salsa

By |2017-07-18T19:14:41+00:00July 5th, 2017|Dinner, Lunches, Recipies, Savoury, Uncategorized|1 Comment

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