Tania's Blog

Curried Lentils & Cauliflower

I love this dish.  Every time I make it I'll eat it (and maybe more veggies ;-)) for dinner for an entire week.  Lentils are high in iron, fiber and protein.  Mix them with some veggies and they make a fabulous meal.

Curried Lentils & Cauliflower
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  1. 2 cups of lentils (I used Arrowhead Mills Organic), color of your choice
  2. 1x head organic cauliflower (washed & cut)
  3. 1x yellow onion finely chopped
  4. 1/2 tsp ground cumin
  5. 1/2 tsp ground turmeric
  6. 1/2 tsp ground cayenne
  7. 1/2 tsp cardamom
  8. 1/2 tsp garam masala
  9. 2 cloves of garlic minced or pressed
  10. 1-2 tbsp coconut oil
  1. Soak the lentils in 4 cups of water for 4-6 hours (sometimes I soak them overnight).  Drain and rinse the lentils.  In a saucepan cook the lentils in 4 cups of water, bring to a boil and simmer.  Add the cauliflower once the lentils are simmering and cover until the water is absorbed.  In a skillet, sauté the onion and garlic in the olive oil  over low heat.  Add the lentil/cauliflower mixture and evenly sprinkle the spices over the lentils mixing everything thoroughly.  Cook until the cauliflower softens a touch.  If the mixture is drying out you can add water as you are cooking and another tablespoon of coconut oil if you like.  Serve and enjoy!!
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