MOROCCAN LENTIL AND CAULIFLOWER STEW
Don't let the long ingredient list on this recipe scare you. You only need to chop a few veggies and measure herbs and spices to have this tasty stew on the table in just over an hour. Let this stew simmer gently on the stovetop, and before you know it you'll have a rich, hearty vegetarian meal. It's filled with heart-healthy lentils, cauliflower, carrots and fresh spinach. The Moroccan spice profile, composed of turmeric, cumin, coriander and cinnamon, is wonderfully fragrant and flavorful, making this a stew that'll have you crave over and over again.
Provided by Lauren Dellabella
Categories Dinner
Time 1h7m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large stockpot over medium heat and cook onions with carrots, stirring occasionally, until softened, about 5 minutes. Stir garlic, cumin, coriander, turmeric, cinnamon and salt; cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes with their juice, and lentils; bring to a boil over high heat. Reduce heat and simmer, covered, stirring occasionally, about 30 to 35 minutes. Add cauliflower; cook while stirring occasionally, until lentils and cauliflower are very tender, about 15 minutes. Stir spinach and cook until spinach is wilted, about 1 minute. Stir lemon juice before serving. Garnish with a dollop of plain Greek yogurt if desired.
LENTIL SOUP WITH CAULIFLOWER AND CHEESE
Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
- Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.
LENTIL & CAULIFLOWER CURRY
An earthy spice pot that's low in fat and calories. Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt
Provided by Lucy Netherton
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and cook the onion until soft, about 5 mins. Add the curry paste, spices and lentils, then stir to coat the lentils in the onions and paste. Pour over the stock and simmer for 20 mins, then add the cauliflower, potato and a little extra water if it looks a bit dry.
- Simmer for about 12 mins until the cauliflower and potatoes are tender. Stir in the yogurt, coriander and lemon juice, and serve with the brown rice.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.7 milligram of sodium
CURRIED CAULIFLOWER & LENTIL SOUP
Take one cauliflower and blend with red lentils, fennel seeds, curry paste and lemon juice to be rewarded with this warming, hearty soup
Provided by Elena Silcock
Categories Lunch, Soup, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
- Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
- Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it's too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
Nutrition Facts : Calories 242 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
LENTIL AND CAULIFLOWER STEW
Make and share this Lentil and Cauliflower Stew recipe from Food.com.
Provided by Rach Court
Categories Stew
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and 1/4 teaspoon of the salt, reduce to a simmer, cover and cook until the rice is tender about 17 minutes.
- Meanwhile, in a large nonstick saucepan, heat the oil. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 7 minutes. Add the carrots and cook, stirring occasionally, until the carrots are crisp tender, about 4 minutes.
- Add the lentils to the pan, stirring to coat. Add the tomatoes, broth, ginger, coriander, allspice, and the remaining salt and bring to a boil. Reduce to a simmer, cover, and cook until the lentils have begun to soften, about 10 minutes. Stir in the cauliflower, cover, and cook until the lentils and cauliflower are tender, about 10 minutes.
- Serve lentils and cauliflower stew over rice with a dollop of yogurt.
Nutrition Facts : Calories 362.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 1.2, Sodium 545.8, Carbohydrate 67.2, Fiber 9.2, Sugar 12.6, Protein 14.9
LENTIL CAULIFLOWER SOUP
Make and share this Lentil Cauliflower Soup recipe from Food.com.
Provided by Veggie Girl.
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil over medium heat.
- Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
- Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
- Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
- Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
- Stir in fresh parsley and pepper.
- Garnish with fresh chives.
SWEET POTATO & CAULIFLOWER LENTIL BOWL
Whip up this zingy vegan bowl in advance and keep in the fridge for quick, satisfying lunches on demand. Each bowlful boasts four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
- Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
- Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
- Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.
Nutrition Facts : Calories 350 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.3 milligram of sodium
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