Curried Lentils and Cauliflower


1 cup Dried lentils
1 Bay leaf
2 cups Water

Wash and drain lentils. Place in pot with bay leaf and water, bring to a boil. Lower heat, cover and let simmer 25-30 minutes, until lentils are soft.

2 tsp. Extra virgin olive oil
1 Onion, chopped
1 Clove garlic, minced
1 tsp. Sea salt
1 tsp. Ground coriander
1 tsp. Ground cumin
1 tsp. Turmeric
1/4 tsp. Cinnamon
1 Small head cauliflower, cut into small flowerettes
1/2-1 cup Tomato sauce
1 tsp. Freshly grated gingerroot
3/4 -1cup Water

Heat oil in large pot. Add onion, garlic and salt; saute until onion is soft. Add coriander, cumin, turmeric and cinnamon and stir. Add cauliflouer, tomato sauce, gingerroot and water, stir well. Cover and let simmer until cauliflower is tender; around 15 minutes.

Stir the cooked lentils (discard bay leaf) in with the cauliflower-tomato mixture and serve over whole grains.

Garnish with plain yogurt and roasted cashews if desired.

The curry taste is not strong in the recipe, but really nice. Mixed vegetable such as carrots, broccoli and cauliflower also work well.

Submitted by Sonya Frances

Source: 'Feeding the Whole Family' by Cynthia Lair

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