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

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 cup brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 medium cauliflower, cut into florets
  • 4 cups fresh spinach
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the cumin seeds, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
  • Pour in the lentils and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  • Add the cauliflower florets and a pinch of salt. Simmer uncovered for 15 minutes until the cauliflower is tender and the lentils are soft.
  • Stir in the spinach and cook for 2 minutes until it wilts. Taste and adjust salt if needed.
  • Ladle into bowls and top each serving with chopped cilantro.

Notes

Add the spinach right at the end so it stays bright green instead of turning dull. If the stew thickens too much after freezing, stir in a splash of broth or water when reheating. Brown lentils work best here because they keep their shape better than red lentils during long simmering and freezing.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Cutting Board, Knife