Curried Lentils and Cauliflower

Source: Taken from an earlier edition of From the Bastyr Kitchen
Prep time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes


This flavorful dish is packed with potassium and vitamin C. Serve over brown basmati rice for an extra-healthy main entree.


1 cup
dried lentils
1 each
bay leaf
2 cup
2 tsp
extra-virgin olive oil
1 each
1 clove
garlic, minced
1⁄4 tsp
sea salt
1 tsp
ground coriander
1 tsp
ground cumin
1 tsp
1⁄4 tsp
1 small
head of cauliflower, cut into flowerettes
1⁄2 cup
tomato sauce (double quantity if desired)
1 tsp
freshly grated ginger root
3⁄4 cup
1⁄4 cup
roasted cashews (optional garnish)
1⁄4 cup
plain yogurt (optional garnish)


Wash and drain the lentils. Place in pot with bay leaf and water. Bring to boil. Lower heat, cover, and let simmer 25-30 minutes, until lentils are soft.

Heat oil in a large pot. Add onion, garlic and salt. Saute until onion is soft. Add coriander, cumin, turmeric and cinnamon. Add cauliflower, tomato sauce, ginger root, and water. Stir well. Cover and let simmer until the cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf. Serve over whole grains and garnish is desired.