17 Mar Waste Free Cauliflower Lentil Stew
Soups & Bowl Food
Waste-free Red Lentil Stew with Cauliflower
Hearty, comforting and less waste, this Red Lentil Stew with Roasted Cauliflower and crispy cauli leaves with zesty Zhoug dolloped on top is an ultimate big batch, warming dish. Double up the recipe keep half in the freezer when you don’t feel like cooking. Or make extra and give to someone who might need it. Don’t let the cauliflower leaves go to waste- they make the crispiest, crunchiest topping when roasted.
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1.Preheat the oven to 220 C and roast the cauliflower for 30 minutes in a little coconut oil/ghee and sea salt and pepper. Whilst they’re roasting, In a large saucepan, gently fry the onions in ghee/coconut oil for 5 minutes until softened.
2. Add the garlic, thyme, cumin and paprika (plus chilli if using) and continue to fry for a further 30 seconds, being careful not to let the spices burn.
3. Rinse the lentils and add to the pan with the tomatoes/puree and broth/stock.
4. Cover and bring to a medium simmer for 20 minutes or until the lentils are tender.
5. Add 2 large pinches of sea salt and black pepper to taste.
6. Turn off the heat, check for seasoning and stir in the lemon juice to serve.
7. Make your zhoug by mixing all of the ingredients in a bowl. Serve the stew with a dollop of the zhoug and then top with the roasted cauliflower and crispy leaves.
1 cauliflower plus leaves, roughly sliced
1 tbsp ghee or coconut oil
2 large onions, roughly chopped
4 cloves of garlic, roughly chopped
750g red lentils
2 x 400g tinned tomatoes
1 tbsp tomato puree
1 tbsp of fresh thyme leaves or 2 tsp of dried thyme or oregano
1 tbsp of ground sweet smoked paprika
1 tbsp of ground cumin
Big pinch sea salt
Freshly ground black pepper
Juice of 1/2 lemon
For the zhoug:
3 cloves garlic, grated
2 green chillies, very finely sliced
1 tsp ground cardamom
1 tsp ground cumin
200ml extra virgin olive oil
juice of 1/2 lemon and zest