Linsendal with cauliflower

Name: Linsendal with cauliflower
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Cauliflower; 1 piece(s) (approx. 20 g) Ginger; 1 Onion; 4 Tomatoes; 300 g red lentils; 1 TABLESPOON vegan margarine (or butter); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 TEASPOON black mustard seeds, turmeric, ground cumin and garam masala or our latest spice from the LECKER-Laden (lecker-laden.de); 1⁄2 Tsp Chilli powder; 1-2 TABLESPOONS Lemon juice; 4 Stem(s) Coriander

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Cauliflower
1 piece(s) (approx. 20 g) Ginger
1 Onion
4 Tomatoes
300 g red lentils
1 TABLESPOON vegan margarine (or butter)
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 TEASPOON black mustard seeds, turmeric, ground cumin and garam masala or our latest spice from the LECKER-Laden (lecker-laden.de)
1⁄2 Tsp Chilli powder
1-2 TABLESPOONS Lemon juice
4 Stem(s) Coriander

Directions

1
Clean and wash the cauliflower and divide it into small florets. Peel and finely chop the ginger. Peel and finely chop the onion. Wash, quarter, seed and chop the tomatoes.
2
Roast the lentils in a saucepan without fat for approx. 4 minutes while stirring continuously. Put into a sieve, rinse and put back into the pot. Add approx. 900 ml water, fat and 1 1⁄2 TL salt and bring to the boil. Covered lentils and cook over medium heat for 20-30 minutes until very soft.
3
Heat the oil in a pot. Fry the mustard seeds briefly. Add ginger, onion, turmeric, cumin, garam masala and chilli. Stir-fry for approx. 30 seconds. Add the cauliflower and fry for approx. 3 minutes.
4
Add the tomatoes and fry for 1-2 minutes.
5
Add the cauliflower mix to the lentils about 10 minutes before the end of the cooking time and cook along. Season the dal with lemon juice. Wash the coriander, shake dry, pluck the leaves and sprinkle over the lentils.
6
Basmati rice tastes good with it.