Cauliflower, Kale and Red Pepper Dhal with Lime Yoghurt

Lentils are packed full of B vitamins, magnesium and zinc, all needed to support serotonin, the feel-good hormone.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 - All Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

• 1 tsp ground turmeric

• ½ tsp cumin seeds

• 1 tsp garam masala

• ¼ tsp chilli flakes

• 1 tbsp coconut oil

• 1 red onion, diced

• ½ cauliflower, cut into small
  florets

• 1 red pepper, deseeded and
  diced

• 2 large garlic cloves, minced

• 200g red lentils, rinsed

• 500ml veg stock

• 20g kale, shredded

• 40ml coconut, almond or organic soya yoghurt

• Zest and juice of 1 unwaxed lime

• 2 tbsp coriander leaves, finely
  chopped

Method

1. Place a heavy-based saucepan over a medium heat, then add the
   turmeric, cumin seeds, garam masala and chilli flakes and toast for 30 seconds until fragrant.

2. Add the coconut oil and heat through.

3. Tip in the diced red onion and fry gently for 5 minutes.

4. Add the cauliflower, red pepper and garlic, stir, then cook for 10 minutes. Add a splash of stock if the vegetables are sticking to the pan.

5. Add the red lentils
   and the rest of the stock and cook for 15 minutes or until the lentils
   are tender.

6. Take off the heat and stir in the kale, then transfer into serving bowls.
   Mix the yoghurt, lime zest and juice together and dollop on top of
   the dhal with a sprinkle of coriander.