Preparation Notes: about 50min
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- 250 g (9oz) red split lentils
- 1 small cauliflower, cut into bite-size florets
- 1 Tbsp. oil
- 1 tsp. each ground cumin, turmeric and coriander
- 1 small onion, finely chopped
- 2 small garlic cloves, crushed
- 1 red chilli, finely chopped, plus extra to serve (optional)
- 2 cm (3/4 in) piece fresh root ginger, peeled and finely chopped
- 3 tomatoes, chopped
- 100 g (3 1/2oz) spinach
- Small bunch coriander, chopped, some leaves reserved, to garnish
- Plain yogurt, serve
- Step 1
Preheat oven to 220°C (200°C fan) mark 7. Wash the lentils well in a sieve until water runs clear, then tip into a large pan with 900ml (1½ pint) cold water and a generous pinch of salt. Bring to the boil and skim off any froth with a spoon, then reduce heat and simmer gently, partially covered with a lid and stirring occasionally, for 40min or until lentils are tender and creamy.
- Step 2
Meanwhile, spread the cauliflower on a shallow roasting tray, season and roast in the oven for 30min, tossing halfway, until caramelised around the edges and tender when stalk is pierced with a knife.
- Step 3
In a small frying pan, heat the oil and stir-fry the ground spices for 1min until fragrant, then add the onion, garlic, chilli and ginger and cook for a further 3min until turning golden. Add the tomatoes, and cook for about 3min until breaking down. Tip this mixture, along with the spinach, into the lentils, stirring to wilt the spinach. Stir in the chopped coriander.
- Step 4
Divide the dhal among 4 bowls, top with the roasted cauliflower and
a spoonful of yogurt. Scatter with coriander leaves and serve with extra sliced chilli, if you like.
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Per Serving:
- Calories: 295
- Fibre: 8 g
- Total carbs: 40 g
- Sugars: 7 g
- Total fat: 5 g
- Saturated fat: 1 g
- Protein: 19 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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