Lentil Dal over Veggie Rice

YIELD: SERVES 3 

Energy: 550 calories 

Fat: 5 grams 

Protein: 35 grams 

Total carbohydrates: 100 grams 

Fiber: 30 grams 

Untitled design (10)

Servings: 3

Calories per Serving: 550

Prep Time:

Cook Time:

Total Time:

Ingredients

1 head of cauliflower 

1 head of broccoli

2 yellow onions, diced 

4 garlic cloves, minced 

2-inch piece of fresh ginger, crushed

2 cups vegetable broth 

12 oz cans chopped tomatoes

1 tablespoon curry powder 

4 cups cooked or canned lentils, drained

Juice of half a lemon

Instructions

Break the cauliflower and broccoli into individual florets and pulse in a food processor until it reaches a rice-like consistency. Overprocessing will result in a watery mixture. Set the rice aside in a large mixing dish.

In a large skillet over medium heat, add the onion and cook until golden brown, about 10 minutes. Add a tablespoon of water, if necessary, to keep it from burning. Add the garlic and ginger and cook for 1 minute. Pour in 1⁄2 cup of the stock and cook for 2 minutes.

Stir in the tomato paste, curry powder, and remaining stock. Mix well and reduce the heat to medium-low. Add the lentils and cook until the mixture has heated through and thickened slightly, about 10 minutes. 

Squeeze lemon on top (optional).

Serve the dal over cauliflower/broccoli rice. 

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