Lentil and Cauliflower Dhal
This substantial, lightly spiced lentil soup is very versatile. Try serving with a variety of different vegetables. Sweet potato, spinach, pumpkin, peas or broccoli make excellent substitutes for cauliflower. As an alternative to a vegetarian option, try adding some diced roast meat like lamb or beef.
Ingredients per serve
Lentil and Cauliflower Dhal
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+
€0.0
Method
Oil
/ml
50.0 ml
0%
Red onions, chopped
/g
300.0 g
0%
KNORR Patak's Mild Curry Paste 1.05 kg
/g
200.0 g
0%
Water
/l
1.0 l
0%
KNORR Vegetable Booster 2.4 kg
/g
25.0 g
0%
KNORR Italiana Pronto Napoli GF 4.15 kg
/g
300.0 g
0%
Red lentils, dried
/g
500.0 g
0%
Cauliflower, trimmed, cut into florets
/kg
1.0 kg
0%
Serving Suggestion
Mango Chutney, To Serve
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0.0
0%
Naan Bread, To Serve
/
0.0
0%
/
Method
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Oil 50.0 ml
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Red onions, chopped 300.0 g
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Water 1.0 l
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Red lentils, dried 500.0 g
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Cauliflower, trimmed, cut into florets 1.0 kg
Serving Suggestion
-
Mango Chutney, To Serve
-
Naan Bread, To Serve
Preparation
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Method
- Heat oil in a large saucepan over medium heat. Cook onions and Knorr Patak’s Mild Curry Paste for 5 minutes, then add water, Knorr Vegetable Booster, Knorr Pronto Napoli and red lentils, stirring until combined. Simmer for 15 minutes.
- Add cauliflower and continue cooking for 10-15 minutes until cauliflower is tender.
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Serving Suggestion
- Serve dhal with a dollop of yoghurt and accompany with naan bread and mango chutney.
