Red lentil dahl with broccoli and cauliflower, served with warm pitta bread

Serves 8.


  • 2 bowls 1 small 1 large
  • Scales
  • 1 chopping board
  • 1 non stick frying pan
  • 1 deep sauce pen
  • Metric measuring cups
  • 1 cooks knife
  • Peeler
  • Tea towel
  • Wooden spoon
  • Serving bowl


  • 500g red lentils
  • 2 tspns ground coriander
  • 4 cloves garlic
  • 1x 5cm. stems of ginger
  • 1 long chilli.
  • 2 tspns ground turmeric.
  • Salt
  • 3 tspns olive oil
  • 1 bunch of coriander.
  • ½ head of broccoli.
  • ½ head cauliflower
  • 1 onion.
  • 6 sheets of pitta bread for toasting

What to do

  • Soak lentils for about 5 mins.
  • Next cut broccoli and cauliflower into small florets
  • Mean while peel and finely chop the garlic and onion, place into a bowl, then chop chilli and ginger and add to bowl of chopped garlic.
  • Wash coriander and roughly chopped.
  • Set sieve in sink and drain lentils. Transfer to deep saucepan add 8 cups of water and slowly bring to boil.
  • In a separate saucepan heat the oil and simmer garlic, chilli, onion, ginger, turmeric and ground coriander until golden brown.
  • Add cooked items and the florets of broccoli and cauliflower to lentils and simmer all ingredients stirring from time to time. Cook for about 20 mins, or until lentils and veg are cooked.
  • Put into serving bowl once all ingredients are cooked and garnish with the copped coriander

Heat some pitta bread and serve with hot dahl. This soup is also great with chopped silver beet folded through at the last minute.