This red lentil dhal uses cauliflower, chard, and butter beans to create a nutritious and filling meal. It's perfect for dinner and pairs well with rice or whole meal flatbreads.
Ingredients
- 10 g chard stalks and leaves separated
- 1 red onion finely sliced
- 150 g ¾ cup tomatoes roughly chopped
- 80 g ¾ cup red lentils rinsed
- 2 garlic cloves finely chopped
- 1 tbsp finely grated fresh root ginger
- 1 red chill deseeded and finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 x 400g can butter beans drained and rinsed
- 500 ml vegetable stock
- ½ tbsp extra virgin olive oil optional
- ½ cauliflower cut into 1cm (½ inch) slices
- 1 tbsp wholegrain mustard
- 1 lemon
- Sea salt and freshly ground black pepper
- Small handful of fresh coriander to garnish
- Brown rice or whole meal flatbreads to serve
Instructions
- Finely dice the chard stalks and throw them into a large saucepan with the onion, tomatoes and 3 tablespoons water. Cook gently for 10 minutes, until starting to soften. Add a dash more water if they look like catching.
- Add the lentils, garlic, ginger, chili and spices. Cook for 2 more minutes before adding the butter beans and stock. Season lightly with salt and pepper and bring to a gentle simmer. Cook for 25–30 minutes, stirring frequently, until the lentils are completely soft. Top up with a dash of extra water if it looks too thick.
- Meanwhile, warm the olive oil or a tablespoon water in a large non-stick frying pan. Fry the cauliflower over a medium heat for 2–3 minutes on each side, until golden brown. Add to the dhal along with the mustard for the final 10 minutes of cooking time.
- When ready, finely shred the chard leaves and stir them into the dhal until wilted; this will take only a couple of minutes. Finish with a good squeeze of lemon juice. Taste and adjust the seasoning to your liking.
- Serve the dhal alongside rice or flatbreads and garnish with the fresh coriander.