If you are after a hearty vegetarian winter meal that is super nutritious and full of protein, then this is the meal.

I’ve replaced the usual regular white or brown rice with Cauliflower Rice as it’s low calorie, high in Vitamin C and K and can help improve digestion and detoxification.

Lentils are a great vegetarian source of protein and are high in fibre.

This meal is great for when you are craving some hearty winter comfort food. You won’t feel horribly bloated and too full after eating it.

I’d love to know if you try the recipe! Comment below if you do and let me know.

Print Recipe

Servings: 6 people

Prep Time: 15

Cook Time: 3-6 hours



  1. To make the Masala Lentils, place all ingredients except for the coconut milk in your slow cooker and stir. Cook on the high heat setting for 3-4 hours or on the low heat setting for 6 hours. In the last hour or two of cooking, check to see if the lentils need more liquid, and add some extra water if they are looking like they need some. Keep in mind that you'll be adding more liquid from the coconut milk at the end.
  2. Towards the end of the cooking time. Prepare the Cauliflower Rice but cutting the stem off the cauliflower and chopping in into small sections. Using a food processor or high powered blender, blitz the cauliflower chunks until they resemble a rice-like consistency. You may have to do this in batches and empty the blender or food processor regular to do your next lot.
  3. When the lentils are ready, stir in the coconut milk and turn off the slow cooker. Put the olive oil in a frying pan and lightly fry the Cauliflower Rice. Serve the Masala Lentils over the Cauliflower Rice and serve with coriander to garnish.