Lentil Cauliflower Stew

So, I originally wasn’t going to post this recipe, because maybe it doesn’t look that appetizing?! Lol! But I decided to anyhow, because it tastes really good and it’s healthy! Feel free to top with the crispy chickpeas (shown in photo) or with sour cream and/or chopped coriander.

Ingredients

1 whole cauliflower head chopped

1 can garbanzo beans, drained and rinsed and dried well

2 cloves of garlic, chopped

1/2 white or yellow onion finely chopped

1/2 tsp turmeric powder

1/2 serrano or jalapeno pepper finely chopped

1/4 tsp poppy seeds

1/4 tsp cumin

canola oil

2 tbsp of tomato paste

2 cups of red lentils, rinsed

1 3/4 cup of coconut milk (standard can)

4 cups of low sodium vegetable stock

juice of 1 lemon

smoked paprika

salt and pepper

Heat a large stockpot on medium heat on the stove, add 1.5 tablespoons of canola oil to the pan. Once the oil has heated up, add in chopped onion, garlic, jalapeño, poppy seeds, turmeric powder, cumin and 1/2 teaspoon of salt. Let spices cook through, stir with wooden spoon often, then add in tomato paste. Let tomato paste cook for just about a minute then add in all of the veggie stock. Let the vegetable stock heat up a little, then add in lentils, you might need to add a little water if the liquid reduces too quickly. Let stew cook at med/low heat for about 15-20 minutes, or until lentils are cooked and have split. Add in coconut milk and lemon juice at the end, also season more with salt if needed.

For the cauliflower, just preheat the oven to 375F, place cauliflower and garbanzo beans on a sheet tray. Use hands to coat liberally with oil, season with salt and smoked paprika. Roast for 20 minutes or until brown and beans are crispy.