Cauliflower Dal

Prep: 15 minutes Cook: 35 minutes



  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 cups vegetable broth
  • 1 tsp ground cumin
  • 3/4 tsp ground coriander
  • 1/4 tsp turmeric
  • 1/4 tsp red pepper flakes
  • 1 cup dried red lentils
  • 15 ounce can chopped tomatoes
  • 2 cups cauliflower florets
  • 1 large russet potato, peeled and coarsely chopped


Place the onion, garlic and jalapeno in a large pot with 1-2 tablespoons of the vegetable broth. Cook, stirring frequently for about 3 minutes until onion softens slightly. Stir in the cumin, coriander, turmeric and red pepper flakes. Cook and stir for about 1 minute. Add the remaining broth and the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, stirring occasionally. Serve in a bowl with some pita bread on the side, or over brown rice.