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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.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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, fresh - 1/4 cup , leaves torn
  • Basmati rice, cooked (leftover from Wednesday) - ~1 cup
  • Yogurt, plain or Greek - 1/4 cup

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.

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