1/2 tablespoon avocado oil (coconut oil or ghee)
1 small onion, diced
2 teaspoon minced garlic
1 tablespoon curry powder*
1 teaspoon turmeric
1 1/2 teaspoons salt
3 cups frozen riced cauliflower or finely chopped cauliflower florets
3 medium carrots, diced
1 cup red lentils
4 cups vegetable broth
Juice of 1/2 lemon
Freshly ground pepper, to taste
Fresh cilantro, roughly chopped
Heat the avocado oil (coconut oil or ghee) in a large saucepan over medium-low heat. Add the onion and garlic to the pan along with the curry powder, turmeric, and salt. Stir and cook for about 5 minutes or until the onion is soft.
Add the cauliflower and carrots to the pan and stir so they get covered in the spices. Next, add the lentils and broth. Bring to a boil; then reduce heat and simmer, stirring often, for 20-30 minutes or until lentils are tender. If you prefer thinner dahl, add in 1 cup of filtered water 15 minutes into cooking.
Season with lemon juice and black pepper to taste. Taste and add more salt and spices if needed. Serve warm with a squeeze of fresh lemon, chopped cilantro, pumpkin seeds, and chili flakes.
Leftover dahl can be kept in an airtight container in the fridge for up to 5 days.
*In place of curry powder, use 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon ground mustard powder and 1/2 teaspoon coriander.
For extra protein, add 1/2 cup collagen peptides when you add the vegetable broth or 1-2 scoops just before serving.