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Turmeric Stewed Cauliflower with Red Lentils

Prep Time: 10 Minutes

Total time: 20 Minutes

Servings: 6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    ½ cup (125 mL) thinly sliced shallot

    3 garlic cloves, chopped

    1 head (1¼ lbs/625g) cauliflower, cut into medium size florets

    1 tsp (5 mL) ground turmeric

    2½ cups (625 mL) vegetable stock

    1 cup (250 mL) split red lentils

    1 Tbsp (15 mL) lemon juice & zest

    2 Tbsp (30 mL) chopped green onions (reserve some for garnish)

    ½ cup (125 mL) toasted sliced almonds (reserve some for garnish)

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) ground black pepper


Directions

  1. HEAT 1 Tbsp (15 mL) canola oil in a large pot. Add shallots and garlic and sauté until tender. Add cauliflower florets and cook on medium heat until cauliflower is lightly browned. Add remaining
  2. canola oil and turmeric and continue to cook for another 1-2 minutes.
  3. DEGLAZE with stock and stir in lentils. Simmer for 7-10 minutes, or until lentils are cooked and cauliflower is tender.
  4. ONCE cooked, add lemon juice, zest, onions, and almonds. Season with salt and pepper.
  5. PORTION into bowls and garnish with onions and almonds.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 260
  • Total Fat 10 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 30 g
  • Dietary Fibre 9 g
  • Sugar 5 g
  • Protein 13 g
  • Sodium 290 mg
  • Potassium 613 mg
  • Folate 5 mcg