Red Lentil Dhal with Cumin-Roasted Cauliflower (Printable)

Creamy red lentils with aromatic spices, topped with golden cumin-roasted cauliflower for a satisfying vegetarian meal.

# What You'll Need:

→ Cauliflower

01 - 1 medium head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - 1½ teaspoons whole cumin seeds
04 - ½ teaspoon ground turmeric
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - Freshly ground black pepper to taste

→ Dhal

08 - 1½ cups red lentils, rinsed
09 - 1 tablespoon coconut oil or vegetable oil
10 - 1 medium onion, finely chopped
11 - 3 cloves garlic, minced
12 - 1-inch piece fresh ginger, grated
13 - 1 green chili, deseeded and finely chopped (optional)
14 - 1½ teaspoons ground cumin
15 - 1 teaspoon ground coriander
16 - ½ teaspoon ground turmeric
17 - 1 teaspoon garam masala
18 - 1 teaspoon mustard seeds
19 - 1 can (13.5 fluid ounces) coconut milk
20 - 2½ cups vegetable broth
21 - 1 teaspoon salt, or to taste
22 - Juice of ½ lemon
23 - Fresh cilantro, chopped, for garnish

# How To:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl, toss cauliflower florets with olive oil, cumin seeds, turmeric, smoked paprika, salt, and pepper until evenly coated. Spread on prepared tray in a single layer.
02 - Roast for 25 to 30 minutes, turning once halfway through, until golden brown and crisp at the edges.
03 - In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them sizzle for 30 seconds. Add onion and sauté for 4 to 5 minutes until soft and translucent.
04 - Stir in garlic, ginger, and green chili, cooking for 1 minute. Add ground cumin, coriander, turmeric, and garam masala. Cook for 1 minute until fragrant.
05 - Add rinsed lentils, coconut milk, vegetable broth, and salt. Bring to a boil, then reduce heat and simmer gently for 20 to 25 minutes, stirring occasionally, until lentils are soft and creamy. Add more broth or water as needed for desired consistency.
06 - Stir in lemon juice and check seasoning, adjusting salt and spices as needed.
07 - Serve dhal in bowls, topped with cumin-roasted cauliflower and a sprinkle of fresh cilantro.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you've really spent less than an hour from start to finish.
  • The roasted cauliflower gives you that crispy, golden satisfaction while the dhal wraps around you like comfort itself.
  • One pot, one pan—minimal cleanup while you're already planning seconds.
02 -
  • Mustard seeds must sizzle for only 30 seconds in hot oil—any longer and they'll burn and taste bitter, any shorter and they won't release their subtle pop and depth.
  • Rinsing red lentils before cooking prevents that starchy, gluey texture; the dhal should be creamy but never gloppy.
03 -
  • Make the dhal in advance and reheat gently with a splash of water or broth—it actually improves overnight as spices continue to meld.
  • If your dhal looks too thick after sitting, don't panic; just stir in a bit of warm broth to loosen it back to creamy. Thickness varies based on the specific lentils you use, so trust your eye.
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