Cauliflower and red lentil dhal from Deliciously Ella: The Plant-Based Cookbook: 100 Simple Vegan Recipes to Make Every Day Delicious (page 181) by Ella Mills (Woodward)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Alicerose on January 12, 2026

    I washed and presoaked the lentils for 5 minutes. I would definitely presoak for longer next time to reduce cooking time and avoid having to add a lot of extra almond milk. Otherwise Lovely, and as another reviewer said, better the next day

  • SenseiHeidi on December 15, 2021

    Substitution review: I needed 2+ cans coconut milk for ca. 200 gr red lentils. I added celery, used 1/4 cup dried minced onion instead of fresh, 1/2 tsp mustard powder instead of seeds and 1/2 cup craisins instead of apricots. Served with tumeric rice. Very nice and filling. I liked it better the next day.

  • WandaA on August 25, 2020

    Wonderful weeknight recipe. It does need more liquid that called for. I added canned tomatoes and cooked it in the Instant Pot for 10 minutes with 10 minutes natural release. After adding the cauliflower I cooked it for another minute. My family enjoyed it!

  • Dawndella on February 07, 2020

    Really liked this, but I needed to quite a bit more liquid than called for to keep it from drying out.

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