Red Lentil Dal with Sweet Potatoes & Cauliflower

On the heels of signing on a new family to cook for (yay!) I am now frantically trying to come up with new Indian recipes. They are big fans of curry dishes, and although I am confident I can pull off quite a few, I just haven’t had too much practice. The few I have made recently were big hits and I really enjoyed them. This dal was no different and it will likely be the first dish I serve the new clients.

I basically ripped off Vegan Richa on this one, since I’m just starting out in this type of cuisine and she is the absolute queen of cruelty-free Indian cuisine. Her recipes also sounds intimidating and fancy to me, but after cooking this one, I know that just the names of the dishes are really the confusing part. Any and all spices can be modified by the most part, and a lot of her recipes are very adaptable.

I am so excited to cook more meals like this and I hope you enjoy them too! Make sure to share your fave Indian recipe below-I could use them!

1 cup organic red lentils

2 1/2 cups vegetable broth

1/2 head of cauliflower, sliced

1 large sweet potato, peeled and chopped

2 tomatoes, chopped

1 yellow onion, chopped

6 cloves garlic, minced

3 tbsp olive oil, divided

1 tsp sea salt

1/2 tsp paprika

1/2 tsp turmeric

1/2 tsp mustard seeds

1/2 tsp cumin

1/4 tsp black pepper

1/4 tsp nutmeg (optional)

Fresh cilantro for garnish

Brown rice or quinoa to serve over

• Cook red lentils in vegetable broth in a rice cooker
• Meanwhile, toss cauliflower and sweet potato in 2 tbsp olive oil, lay on a baking sheet and roast at 425 degrees for 20 minutes, turning halfway through
• Cook onions in 1 tbsp oil in a saucepan over medium heat for 7-8 minutes
• Add remaining ingredients and cook for 5-7 more minutes
• Stir in lentils and cook for another minute
• Pour servings over rice or quinoa and top with sweet potato and cauliflower-garnish with fresh cilantro