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Indian Masala Lentil Stew with Cauliflower and Peas
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden Spoon

Ingredients
  

  • 2 tablespoons oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 3 cups small cauliflower florets
  • 1 can (15 oz) diced tomatoes
  • 2 cans (15 oz each) brown lentils, drained and rinsed
  • 1 cup frozen peas
  • 1/2 cup water
  • 1/2 teaspoon salt
  • Chopped cilantro for serving

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion and cook for 2 minutes until it starts to soften.
  • Stir in the garlic, ginger, cumin, garam masala, and turmeric. Cook for 30 seconds until the spices smell fragrant.
  • Add the cauliflower florets and the diced tomatoes with their juice. Stir to coat the cauliflower.
  • Pour in the lentils, frozen peas, water, and salt. Bring the mixture to a simmer.
  • Cook for 8 to 10 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
  • Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Cut the cauliflower into very small florets so it softens quickly without turning mushy. If the stew thickens too much while sitting, add a splash of water when reheating. Frozen peas go in straight from the bag and keep their bright color.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board, Wooden Spoon