Easton & Terre Rouge
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Curried Yellow Lentils with roasted cauliflower and kale

Curried Yellow Lentils with roasted cauliflower and kale
:
April 2, 2020
Cooking Time:
01:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/4 cup diced yellow onion
  • 3 cloves of garlic, minced
  • 2 tbsps coconut oil (or substitute butter)
  • 2 tsps brown or yellow mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper or 1/4 tsp. cayenne
  • 1 1/2 cups yellow lentils
  • 5 cups water
  • 1 tbsp salt
  • 2 tbsps olive oil
  • 3 cups cauliflower florets
  • 2 cups chopped kale (or Swiss chard, arugula)
  • 1/2 tsp ground coriander
  • yoghurt for serving
Directions

Suggestion for spices: If you don't have all of the spices substitute an equal amount of any Curry Spice Mix. The spice heat level will vary, but you can adjust it later when the lentils are cooking.

In a deep 6 quart saucepan, heat the coconut oil over medium heat. Add the onions and garlic and cook for about 5 minutes.

Add all of the spices and stir to coat. Continue cooking and stirring for about 5 minutes. Add the lentils and stir. Cook for a few minutes.

Add the water and salt. Turn the heat to high and bring the lentils to a boil. Immediately reduce heat to a low temperature and keep the lentils at a simmer. Check the amount of water after about 20 minutes.  If you want a thick stew, don't add any water. If you want a soup, add about 2 cups water. Continue cooking for another 15 minutes.

 

While the soup/stew is cooking prepare the vegetables. As listed above, the greens can be any kind of braising green that you have on hand.

Heat the olive oil in a skillet over medium-high heat. Add the cauliflower and pan roast - let the cauliflower get a litlle brown, then stir to brown another side. Continue stirring and cooking for about 10 minutes. Add the kale and keep stirring for 5 minutes. Turn the heat off and set aside.

 

To finish the stew/soup, taste for seasoning. Add a little salt, black pepper, red peper flakes - whatever it needs to your taste. Stir in the roasted vegetables. Heat the stew for about 10 more minutes and you are ready to serve - or keep warm until later.

For soup, serve in a deep bowl topped with yoghurt.

For stew, serve in a shallow bowl with steamed rice, leftover meat from another meal, yoghurt - be creative!

On the side - try my recipe for Cheesy-Herb Muffins pictured above.