Cauliflower & Lentil Porridge

‘Tis the season to eat lentils! I mean, they are so much tastier than a cookie or egg nog, right? Exactly. ;-) With the onions and carrots in this dish, you will be eating sweet vegetables, which actually helps with sweet cravings and regulating blood sugar – I like to call this a win.

Embrace our cruciferous friend the cauliflower to help add nutrients and flavor to a hearty lentil dish, add some other veggies, like carrots, and get excited for a nourishing winter meal. I usually make my lentils with an Indian/Moroccan flavor, but you can add any spices you like – lentils are so diverse, you really can’t go wrong.

Ingredients:
1 T olive or coconut oil (coconut gives it a sweeter taste)
3 cloves of garlic, chopped
1/2 red or yellow onion, chopped
1 bag of baby carrots or about 2 large carrots, chopped lengthwise into pieces to your liking
1 head of cauliflower, chopped into 1-inch pieces (doesn’t need to be precise)
15oz organic kidney beans (buy the bagged, rather than canned if possible)
2 cups lentils
4 cups organic vegetable broth (organic chicken broth is also fine)
2 cups water
1 T curry seasoning
1/2 T ginger
1/2 T paprika
1 T cumin
1 t salt
1 t pepper

Cooking
Heat the oil in a large pot and add the garlic and onion. Cook for about 2 minutes, then add carrots and cauliflower. Saute, stirring somewhat frequently for about 10 minutes. Add the beans, lentils and broth, and bring to a boil. Add all seasonings. Cook for about 40 minutest to an hour, until the broth has evaporated for the most part and the lentils are soft (varies based on type of lentil you buy). I sometimes cook my lentils for 4 hours, but today I only did 40 minutes, so it’s up to you!

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