Lentil and Cauliflower Stew

Name: Lentil and Cauliflower Stew
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: Middle Eastern

VEG

Mains Dairy Free Gluten Free Vegan Vegetarian

Looking for a tasty and healthy stew recipe? Try this Lentil and Cauliflower stew with lemon and coriander - ready in under 30 minutes!

PREP TIME

5 minutes

COOK TIME

25 minutes

SERVES

About this recipe

For a quick and easy weeknight meal or a satisfying light lunch, you can make this lentil and cauliflower stew. The combination of lentils and cauliflower creates a hearty and filling stew that will leave you feeling satisfied. If you’re fasting during Ramadan, this recipe is a great option that you can prepare in advance and serve for breaking the fast without rice. But for a substantial meal, serve this with rice vermicelli or cracked wheat burghul. Once you try this stew, you’ll see how easy it is to incorporate healthy eating into your daily routine.

Make sure to visit my blog for delicious cauliflower soup recipes. And don’t forget to try this Lentil and Cauliflower stew today to taste the difference! This recipe is simple and can be made quickly, making it perfect for busy days. Additionally, it’s a great way to use up any leftover lentils or cauliflower in your fridge.

Tasty and nutritious meal that you can enjoy anytime. It’s also a great way to introduce more plant-based meals into your diet. So why not give it a try and see how easy it is to eat healthily?

Watch it here

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
½ cauliflower, chopped into florets
4 cups water
1 can of lentils, drained and rinsed
1 tablespoon cornflour + (2 tablespoons water)
3-4 tablespoons lemon juice
1 cup coriander, chopped

Notes from Rouba

Adjust the lemon juice to your taste, adding more or less depending on how tangy you like it
To make this stew even heartier, try adding some chopped cooked chicken or tofu.
Leftovers can be stored in the fridge for up to 3 days or frozen for later.

Method

Heat the olive oil in a large pot over medium heat. Add the chopped onion and crushed garlic, and sauté for 2-3 minutes until the onions are translucent.

Add the cauliflower florets and sauté for a few more minutes until the cauliflower is lightly browned. Pour in the 4 cups of water and bring the mixture to a simmer. Let it cook for approximately 15 minutes or until the cauliflower is soft and tender.

Add the drained and rinsed lentils to the pot and stir until well combined. In a small bowl mix together the cornflour and 2 tablespoons of water to create a paste. Add the paste to the soup and stir until it thickens slightly.

Let it cook for another 10 minutes until the lentils are heated through. Finally, add 3-4 tablespoons of lemon juice to the soup and stir well. Garnish with chopped coriander.

Serve with rice