Recipe: Red Lentil Cauliflower Stew

16 oz dried red lentils
1 tbsp olive oil
1 large onion, chopped (about 2 cups of onion)
3 garlic cloves, chopped
1 lb. cauliflower, chopped into very small florets
2 leeks, white and green parts only, halved, washed carefully, and chopped)
2 large carrots, peeled and chopped
3 celery stalks, chopped
2 bay leaves
1 tbsp chopped fresh thyme or 1 tsp dried thyme
2 tsp kosher salt (or to taste)
1 tsp cumin
1 tsp Red Pepper Flakes
1/4 tsp black pepper
8 cups no salt vegetable broth (I ended up using 4 cups broth, 2 cups white wine and 2 cups water.)
1 large can (32 oz ish) diced tomatoes with juice
2 cups chopped kale (or Swiss chard)

Saute the onions in the oil for about four minutes and then add the onions. Add to stock pot. Add all other ingredients. Bring to a boil and then lower heat to medium or medium low. Simmer for about an hour or until the lentils are tender. Serve over rice (I use brown basmati, surprise, surprise!) and add a spoon of plain Greek yogurt.

**This makes a HUGE amount, so consider halving the recipe if you don’t want to be freezing several containers of it.


Original, slow cooker recipe (requires a very big slow cooker!):

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