Turmeric Stewed Cauliflower with Red Lentils
Prep Time: 10 Minutes
Total Time: 20 Minutes
Servings: 6
Ingredients
Directions
Nutrition
Ingredients
½ cup (125 mL) thinly sliced shallot
1 head (1¼ lbs/625g) cauliflower, cut into medium size florets
2½ cups (625 mL) vegetable stock
1 cup (250 mL) split red lentils
1 Tbsp (15 mL) lemon juice & zest
2 Tbsp (30 mL) chopped green onions (reserve some for garnish)
½ cup (125 mL) toasted sliced almonds (reserve some for garnish)
Directions
- HEAT 1 Tbsp (15 mL) canola oil in a large pot. Add shallots and garlic and sauté until tender. Add cauliflower florets and cook on medium heat until cauliflower is lightly browned. Add remaining
- canola oil and turmeric and continue to cook for another 1-2 minutes.
- DEGLAZE with stock and stir in lentils. Simmer for 7-10 minutes, or until lentils are cooked and cauliflower is tender.
- ONCE cooked, add lemon juice, zest, onions, and almonds. Season with salt and pepper.
- PORTION into bowls and garnish with onions and almonds.
Nutritional Information
- Serving Size: 1 cup (250 mL)
- Per serving:
- Calories 260
- Total Fat 10 g
- Saturated Fat 1 g
- Cholesterol 0 mg
- Carbohydrates 30 g
- Dietary Fibre 9 g
- Sugar 5 g
- Protein 13 g
- Sodium 290 mg
- Potassium 613 mg
- Folate 5 mcg
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