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Curried Cauliflower and Red Lentil Dahl

This pressure-cooked dahl will result in a creamy...so quick to get ready soup that will have soup on the table in minutes. Packed with protein and easy to digest (because it's pressure cooked), this dahl is so satisfying that i serve it with toasted pita bread and a crisp salad.

Extra virgin olive oil
2-3 cloves fresh garlic, minced
1 yellow onion, diced
Sea salt
1/2 - 2/3 teaspoon curry powder
1 1/2 cups cauliflower, small florets
2 - 3 stalks celery, diced
1 carrot, diced
1 cup diced butternut squash
1 cup red lentils, rinsed very well
1 bay leaf
1 cup unsweetened soy or almond milk
3 cups spring or filtered water
1/4 cup dry white wine
1 - 2 sprigs flat leaf parsley, finely minced

Place about 3 tablespoons oil, garlic and onion in a medium pressure cooker over medium heat. When the onion begins to sizzle, add a pinch of salt and curry powder and saute for 2-3 minutes to activate the heat of the curry. Stir in cauliflower, a pinch of salt and saute for 1 minute. Stir in celery, a pinch of salt and saute for 1 minute. Stir in carrot and squash, a pinch of salt and saute for 1 minute. Add lentils, bay leaf, milk, water and wine, seal lid and bring to full pressure.

Reduce heat to low and cook until lentils are quite creamy, 7-10 minutes. Allow pressure to reduce naturally. Carefully open lid and season to taste with salt and cook for another 2-3 minutes. Serve garnished with parsley. Makes 4-5 servings.


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