Indian Lentils
with cauliflower / chickpeas / basmati rice

Name: Indian Lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tsp Garam masala; 2 tsp Curry powder, mild; 1 tsp Cumin, ground; 1 tsp Coriander, ground; 1/2 tsp Salt; 1 Onions, chopped; 10 oz Cauliflower florets, fresh or frozen; 2 tsp Ginger, fresh, chopped; 3 cloves Garlic, chopped; 1 Limes, wedges; 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed; 2 Tbsp Butter; 1 can Tomatoes, crushed (15 oz / 397 g); 1 cups Lentils, red and uncooked; 3 1/2 cups Stock, any type; 1/4 cup Cilantro, fresh, leaves torn; ~1 cup Basmati rice, cooked (leftover from Wednesday); 1/4 cup Yogurt, plain or Greek

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This twist on an Indian classic is packed with vegetarian protein from lentils and flavored with a homemade spice blend. Round out the dish with rice for soaking up the rich, tomato-based sauce.

Dependency

Korean Steak Burritos

Ingredients

Metric

Servings:

Indian Curry Spice Mix:

Garam masala - 2 tsp
Curry powder, mild - 2 tsp
Cumin, ground - 1 tsp
Coriander, ground - 1 tsp
Salt - 1/2 tsp

Indian Lentils with Cauliflower and Chickpeas:

Onions - 1 , chopped
Cauliflower florets, fresh or frozen - 10 oz
Ginger, fresh - 2 tsp , chopped
Garlic - 3 cloves , chopped
Limes - 1 , wedges
Beans, garbanzo (14 oz / 387 g) - 1 can , drained and rinsed
Butter - 2 Tbsp
Tomatoes, crushed (15 oz / 397 g) - 1 can
Lentils, red and uncooked - 1 cups
Stock, any type - 3 1/2 cups
Cilantro, fresh - 1/4 cup , leaves torn
Basmati rice, cooked (leftover from Wednesday) - ~1 cup
Yogurt, plain or Greek - 1/4 cup

Prep

Make spice mix - Combine garam masala, curry powder, cumin, ground coriander, and salt. (Can be done up to 5 days ahead)
Onions / Cauliflower (if using fresh) / Ginger / Garlic - Prep as directed. Store onions and cauliflower in their own containers. Combine ginger and garlic. (Can be done up to 5 days ahead)
Limes - Slice into wedges. (Can be done 1 day ahead)
Prep cauliflower - If using fresh cauliflower, place florets in a microwave safe bowl with enough water to cover the bottom of the bowl. Cover with a paper towel and microwave on high until cauliflower is tender, 4 to 6 minutes. If using frozen cauliflower, defrost.
Beans - Drain and rinse.

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Make

Heat a Dutch oven over medium heat. Add butter and then onions to melted butter. Saute until onions are tender, 3 to 5 minutes.
Add spice mix, ginger, and garlic and saute for 1 minute.
Add crushed tomatoes, lentils, stock, and cauliflower. Reduce heat to low. Simmer, covered, until lentils are tender, 15 to 20 minutes.
While lentils simmer, chop cilantro.
Reheat rice in the microwave.
Return to lentil and stir in beans. Simmer for 1 minute more until beans are warmed through. Squeeze a couple of the lime wedges into the lentils. Taste and season with some salt.
Serve lentils topped with cilantro and yogurt. Add remaining lime wedges on the side.

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