04 June 2020

Recipe: Nourishing Cauliflower and Lentil Dahl with Greek Yoghurt

October 21, 2016

The humble dahl is a stands out from the crowd for both taste and pure, body-nourishing warmth. It’s perfect for autumn and easy on the stomach after a tough training session.


Ingredients – serves 2

½ onion, diced
1 tbsp curry spice
½ cup red lentils
½ vegetable stock pot
1 tbsp tomato puree
1 tin tomatoes
2 handfuls chopped cauliflower
1 handful green beans
2 tbsp chopped coriander
4 tbsp greek yoghurt
1 clove garlic

Nutrition per serving
Calories: 419 kcal,
Protein: 25g, Carbs: 46g, Fat: 15g, Saturated Fat: 2g


Peel and very finely dice the onion and garlic. Chop the cauliflower into bite-sized florets. Roughly chop the coriander.

Heat 1 tbsp of oil in a large pot on medium-low heat. Add the onion and garlic and slowly cook for 5 mins. Season with ¼ tsp of salt and a few grinds of pepper. If the onion starts to brown off turn the heat down a bit.

Once the onion is soft add the curry powder and stir.

Stir in the tomato paste and then add the tinned tomatoes. Add another ¼ tsp of salt and ¼ tsp of sugar (if you have some). Add the red lentils, 200ml of water and half a stock pot. Bring to a gentle bubble, put on a lid and leave for 5 mins.

Remove the lid and add the cauliflower. Cook for around 15 mins or until the cauliflower is tender.

When the cauliflower is almost done add the green beans and cook for 5 mins. Don’t worry if the dahl is drying out a little – just add a bit more water to get a looser consistency.

Stir through 2 tbsps of chopped coriander and 2 tbsps of yoghurt. At this stage it’s crucial to taste for seasoning – have a spoonful and add more salt and pepper to lift the flavours to their max!

Serve with more coriander and a nice big dollop of yoghurt

Find more great recipes at: www.hellofresh.co.uk/tasty and read the Hello Fresh blog here: blog.hellofresh.co.uk

The Women’s Sports Magazine



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