Best Lentil And Cauliflower Stew Recipes

Cauliflower-and-Lentil Stew with Onion Relish image

Provided by Lauryn Tyrell

Time 45m

Number Of Ingredients 10

1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

Steps:

Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

Red Lentil & Rice Stew w/ Cauliflower and Peas image

Provided by Daily Inspiration S

Time 45m

Number Of Ingredients 13

1 Tbsp olive oil
2 large leeks (white and light green), well rinsed and sliced
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp dry mustard
1 tsp turmeric
1/4 tsp cayenne
3/4 c long grain white rice
1 1/2 tsp salt
1/2 c red lentils or brown
1/2 medium head cauliflower, cut into 1" florets
1/2 c fresh or frozen (thawed) peas
2 Tbsp butter

Steps:

1. In a medium size dutch oven, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric and cayenne. Stir constantly to toast the spices for 1 min.
2. Add the rice, salt and 4 1/4 cups water. Bring to a boil over high heat. Stir in the lentils and then reduce heat to medium. Cover and cook until the rice and lentils are just tender, about 20 min (35 min. for brown lentils).
3. Add the cauliflower and bring the mixture to a boil, stirring occasionally for approx. 5 minutes. Reduce the heat and add the peas - warming them through. Once thick, add butter and stir until it melts.

Lentil and Cauliflower Stew image

Provided by Rach Court

Categories Stew

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 cup long-grain rice
3/4 teaspoon salt
1 tablespoon olive oil
1 onion, finely chopped
4 garlic cloves, minced
2 carrots, thinly sliced
1 cup lentils, rinsed and picked over
3/4 lb plum tomatoes, coarsely chopped or 1 1/2 cups canned tomatoes, with their juices
2 cups vegetable broth
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/8 teaspoon ground allspice
4 cups cauliflower florets
1 cup plain nonfat yogurt

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