Sauteed Lentils, Peas, Cauliflower, and Spinach
with quinoa / mustard sauce
Smarts:Soaking the lentils overnight or in the morning will help the lentils cook faster for dinnertime.
- French / green lentils, dried - 1 cup
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 + 2 cups
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1 tsp
- Salt - 1/2 tsp
- Peas, frozen - 1 cup
- Spinach, baby - 4 oz
- Cauliflower - 16 oz, florets
- Parsley - 1 Tbsp, chopped
- Lemons - 1/2, wedges
- Thyme, dried - 1/2 tsp
- Lemon juice - 1 Tbsp
- Capers - 1 Tbsp, drained and rinsed
- Mustard, Dijon - 1 Tbsp
- Creme fraiche - 1/4 cup
- Lentils – Rinse lentils and soak in water overnight or for at least 8 hours. (Can be done 1 day ahead)
- Quinoa - (Double if making Thursday’s meal) Combine quinoa with first portion of stock in a saucepan. Add some salt. Cover and bring to a boil. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Cauliflower / Garlic / Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Parsley / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Drain lentils and discard water.
- Heat oven to 425F / 218C degrees.
- Heat a Dutch oven over medium-high heat. Add oil and then onions to heated oil. Saute until starting to soften, 2 to 3 minutes.
- Add drained lentils, garlic, second portion of stock, thyme (portion for lentils), and salt. Cover and bring to a simmer. Simmer, uncovered, until lentils are tender, ~10 minutes. Add some more stock or water if liquid cooks off before lentils are tender. (Note: If you didn’t soak your lentils before starting, increase the amount of stock you add by 50% and plan to simmer for 25 to 30 minutes. Keep an eye on them and add additional liquid if needed.)
- While lentils simmer combine thyme (portion for cauliflower), parsley, lemon juice, capers, mustard, and creme fraiche.
- Spread cauliflower out in a baking dish. Spoon creme fraiche mixture over top. Bake, uncovered, until cauliflower is tender, 15 to 22 minutes (depending on size of florets).
- Return to lentils. When lentils are tender and all of the liquid has been absorbed, add peas (no need to defrost them first) and spinach. Cook for another 2 to 3 minutes. Remove from heat and season with some salt and pepper.
- If quinoa was made ahead, reheat in the microwave (reserve half if doubled).
- Serve cauliflower over lentils with quinoa and lemon wedges on the side. The mustard / crème fraiche turns into a natural sauce. Enjoy!
The fish was good and the lentils were good, but in my opinion the flavors of the two don’t go well together. Served them separately and it was ok.0 Helpful
Not my favorite flavor profiles and needs some more textures0 Helpful
We LOVED this recipe! It's so healthy, easy, and (most importantly) delicious. I never knew lentils could taste so good. We made this recipe again the very next week because it tasted so wholesome and comforting. That low calorie count is amazing too.0 Helpful
There was no way this was a sauce in the veggie version. It baked into a paste. Mixed together the flavors were amazing. The looks of it were very unappetizing.0 Helpful
The lentils were delicious but I was very much not a fan of the fish.0 Helpful
It was better than we expected, but looks unappetizing and is a bit blah. The sauce was great - glad I doubled it though, because everything else was quite dry.0 Helpful