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Indian Lentils
with cauliflower / chickpeas / basmati rice

Active: 35 min Total: 35 min

This twist on an Indian classic is packed with vegetarian protein from lentils and flavored with a homemade spice blend. Round out the dish with rice for soaking up the rich, tomato-based sauce.

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Ingredients

Servings:
4
Metric
Indian Curry Spice Mix:
  • Garam masala - 2 tsp
  • Curry powder, mild - 2 tsp
  • Cumin, ground - 1 tsp
  • Coriander, ground - 1 tsp
  • Salt - 1/2 tsp
Indian Lentils with Cauliflower and Chickpeas:
  • Onions - 1, chopped
  • Cauliflower florets, fresh or frozen - 10 oz
  • Ginger, fresh - 2 tsp, chopped
  • Garlic - 3 cloves, chopped
  • Limes - 1, wedges
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Butter - 2 Tbsp
  • Tomatoes, crushed (15 oz / 397 g) - 1 can
  • Lentils, red and uncooked - 1 cups
  • Stock, any type - 3 1/2 cups
  • Cilantro - 1/4 cup, leaves torn
  • Basmati rice, cooked (leftover from Wednesday) - ~1 cup
  • Yogurt, plain or Greek - 1/4 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, and salt. (Can be done up to 5 days ahead)
  2. Onions / Cauliflower (if using fresh) / Ginger / Garlic - Prep as directed. Store onions and cauliflower in their own containers. Combine ginger and garlic. (Can be done up to 5 days ahead)
  3. Limes - Slice into wedges. (Can be done 1 day ahead)
  4. Prep cauliflower - If using fresh cauliflower, place florets in a microwave safe bowl with enough water to cover the bottom of the bowl. Cover with a paper towel and microwave on high until cauliflower is tender, 4 to 6 minutes. If using frozen cauliflower, defrost.
  5. Beans - Drain and rinse.

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Make

  1. Heat a Dutch oven over medium heat. Add butter and then onions to melted butter. Saute until onions are tender, 3 to 5 minutes.
  2. Add spice mix, ginger, and garlic and saute for 1 minute.
  3. Add crushed tomatoes, lentils, stock, and cauliflower. Reduce heat to low. Simmer, covered, until lentils are tender, 15 to 20 minutes.
  4. While lentils simmer, chop cilantro.
  5. Reheat rice in the microwave.
  6. Return to lentil and stir in beans. Simmer for 1 minute more until beans are warmed through. Squeeze a couple of the lime wedges into the lentils. Taste and season with some salt.
  7. Serve lentils topped with cilantro and yogurt. Add remaining lime wedges on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (68)
Gluten-free (4)
Paleo (14)
Vegetarian (22)

36 reviews

tasted ok. wouldn't make it again.

By: Grace
Posted: Jan 13, 2020
Diet: Vegetarian
0 Helpful

This was very tasty and great for leftovers to bring to the office for lunch too!

By: Kristin
Posted: Apr 24, 2019
Diet: Original
0 Helpful

Turned out great. Make sure to use extra broth and cook the lentils before adding the beans/veggies. Blend the lentils to make it a more curry-like consistency.

By: Jhonnathan
Posted: Jul 12, 2018
Diet: Original
0 Helpful

We enjoyed this a lot. Made coconut rice, and more than recommended, and used double the amount of cauliflower (not pre-cooked as we like it a little crunchy). A good easy lentil curry when you don't have to much time.

By: Glynis
Posted: May 10, 2018
Diet: Vegetarian
0 Helpful

Thought this was ok, but lacked flavor. We had lots of leftovers and didn't eat much of them

By: Christine
Posted: May 07, 2018
Diet: Original
0 Helpful

Good and easy. Left out tomatoes added garbanzo beans. Used yogurt/lime juice/honey to cool for 4yo

By: Shawn
Posted: May 01, 2018
Diet: Original
0 Helpful