Turmeric Stewed Cauliflower with Red Lentils – Lentils.org

Turmeric Stewed Cauliflower with Red Lentils

  By lentilsorg      

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 10 Minutes
  • 10 Minutes

    10 Minutes

    20 Minutes

  • Yields: 6


  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.


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


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium290 mg
Potassium613 mg
Protein13 g
Cholesterol0 mg
Sugar5 g
Total Fat10 g
Saturated Fat1 g
Total Carbohydrates30 g
Dietary Fiber9 g