Recipe for a fantastic stew: Lentil stew with roasted cauliflower
gg tomatoes (diced, canned)
Ingredients · Servings 2
- 200g carrot
- 1 clove of garlic
- 2 white onions
- 4 tablespoons olive oil
- 200g Linse Prote
- 0.5 tsp cumin
- 1 tbsp tomato paste
- 500 ml vegetable broth
- 200 g Tomate
- Salt
- Pfeffer
- 250 g cauliflower
- 2 spring onions
- 1 tbsp black sesame seeds
- 0.5 tsp Raz el Hanout
- 2 sprigs of basil
Method · 35 min
- Peel the carrots and dice them into 1 cm cubes. Finely dice the garlic and onions. Heat 2 tablespoons of olive oil in a pot. Sauté the carrots, garlic, and onions over medium heat for 4 minutes. Add the red lentils, cumin, and tomato paste, and sauté for another 2–3 minutes, stirring constantly.
- Add broth and chopped tomatoes, and season with salt and pepper. Simmer uncovered over medium heat for 15 minutes.
- Meanwhile, trim the cauliflower and divide it into medium-sized florets. Slice the spring onions into thin rings. Heat 2 tablespoons of olive oil in a pan and sauté the cauliflower over medium heat for 6–8 minutes. Add the spring onions, sesame seeds, and Raz el Hanout and mix well. Season with salt and pepper.
- Pluck off the basil leaves. Arrange the lentil stew with roasted cauliflower and serve sprinkled with basil.
