CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH
This fresh take on lentil stew combines the warming spices of garam masala, ginger, and fire-roasted tomatoes with cauliflower, red lentils, and baby kale. A zesty onion relish brightens up this vegan bowl that will keep bellies warm and full on a chilly night.
Provided by Lauryn Tyrell
Time 45m
Number Of Ingredients 10
Steps:
- Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
- Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
- Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.
LENTIL AND CAULIFLOWER STEW
Make and share this Lentil and Cauliflower Stew recipe from Food.com.
Provided by Rach Court
Categories Stew
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook until the rice is tender about 17 minutes.
- Meanwhile, in a large nonstick saucepan, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the carrots and cook, stirring occasionally, until the carrots are crisp tender, about 4 minutes.
- Add the lentils to the pan, stirring to coat. Add the tomatoes, broth, ginger, coriander, allspice, and the remaining salt and bring to a boil. Reduce to a simmer, cover, and cook until the lentils have begun to soften, about 10 minutes. Stir in the cauliflower, cover, and cook until the lentils and cauliflower are tender, about 10 minutes.
- Serve lentils and cauliflower stew over rice with a dollop of yogurt.
Nutrition Facts : Calories 362.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.2, Sodium 545.8, Carbohydrate 67.2, Fiber 9.2, Sugar 12.6, Protein 14.9
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