Curried Lentil Stew with Cauliflower and Peas
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 medium head cauliflower, cut into florets
- 1 cup frozen peas
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, curry powder, and cumin. Cook for 1 minute until the spices smell fragrant.
- Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
- Add the cauliflower florets to the pot. Continue simmering for another 15 minutes until the lentils and cauliflower are tender.
- Stir in the frozen peas and cook for 3 more minutes until the peas are heated through.
- Season with salt and black pepper to taste. Ladle the stew into bowls and top with chopped cilantro before serving.
Notes
If the stew thickens too much while sitting, add a splash of broth or water when reheating. You can swap the brown lentils for green if that is what you have on hand, though cooking time may shift by a few minutes. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife