Lentil stew with roasted cauliflower
A wonderful lentil stew brings variety to our kitchen table. The recipe is healthy and tasty. This recipe for a hearty lentil stew is a classic among stews and tastes good to almost everyone. Warming stews are especially good in the colder months of the year – how practical it is to be able to prepare them so quickly.
Ingredients for 2 portions
For the stew:
300 g cauliflower – wash, cut into small florets
140 g brown lentils – soak overnight in plenty of water
120 g carrots – peel, quarter and cut into 1 cm triangles
80 g celery stalks – pull threads and cut into 1 cm pieces
Liquid ingredients and spices:
600 ml vegetable broth, lightly salted
4 tablespoons peanut oil
2 tbsp almond paste
1 tbsp tamari (soy sauce)
1 tablespoon yacon syrup
1 tsp curry powder
1 tsp cumin powder
½ TL Cardamom powder
½ TL Turmeric Powder
1 Msp. saffron
2 tbsp finely chopped parsley
Preparation time approx. 20 minutes, cooking time approx. 30 minutes
The following day, pour the lentils over a sieve, rinse thoroughly and set aside briefly.
Heat up 2 tablespoons peanut oil in a soup pot. Sauté the carrots and celery for 3 minutes. Then dust with cumin, saffron, turmeric and cardamom and sauté for 1 minute. Remove the vegetables from the pot and set aside.
Preheat the oven to 200 °C circulating air and provide a refractory mould.
Pour the vegetable stock into the pot and bring to the boil. Add the lentils and simmer for about 30 minutes.
Place the cauliflower florets in the pan and marinate with the remaining peanut oil, yacon syrup, curry, salt and pepper. Then put into the oven and roast for about 15 to 20 minutes.
10 minutes before the lentils are cooked, add the vegetables and cook until the end of cooking. Finally add the tamari, stir in the almond paste and season to taste with salt and pepper.
Spread the lentil stew on two plates, arrange the cauliflower florets on them and serve sprinkled with parsley.
Nutritional values per serving
Calories: 420 kcal
Carbohydrates: 9 g
protein: 5 g
fat: 28 g