RED LENTIL & RICE STEW W/ CAULIFLOWER AND PEAS

Red Lentil & Rice Stew w/ Cauliflower and Peas image

Provided by Daily Inspiration S

Time 45m

Number Of Ingredients 13

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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.