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Prep Time 5 mins
Cook Time 20 mins
Servings 4
Calories 366 kcal

Ingredients
  

  • 1 cup Lentils
  • 2 Potatoes
  • 2 Zucchinis
  • 1 large cauliflower with stem
  • 1 tbsp Parsley (chopped)
  • Salt and pepper to taste
  • 1 tbsp Garlic Powder
  • 1 tbsp Ginger
  • 1 tbsp Cumin
  • 1 tbsp Coriander powder
  • 1/3 tbsp Turmeric
  • 1 tbsp Paprika
  • 1 tbsp Mustard oil
  • 3 tbsp Green chilies
  • 2 cups Vegetable stock

Instructions
 

  • Peel the potatoes, zucchini and cut them into thick sticks.
  • Chop the tomato finely. Dice the cauliflower with its stem roughly.
  • In a clay pot or in a large pan, add the lentils
  • Add the potatoes, cauliflower and zucchini on top of the lentils.
  • Add the chopped tomatoes, and the green chilies.
  • Sprinkle the ginger, salt, garlic, paprika, cumin, turmeric, coriander, and parsley on top.
  • Pour in the vegetable broth. Cover with lid and cook for about 20 minutes on high heat.
  • Serve hot with rice.