Description
Roasted Cauliflower and Potato Lentil Stew
Ingredients
For the Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Stew:
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, sliced
3-4 red potatoes, quartered
1 cup dried lentils, rinsed
6 cups vegetable broth
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chili powder (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Roast the cauliflower:
Preheat oven to 425°F (220°C). Toss the cauliflower florets with olive oil, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and slightly crispy.
Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrots. Cook for 5-7 minutes, stirring occasionally, until softened.
Build the stew base:
Add the potatoes, lentils, cumin, turmeric, chili powder, salt, and pepper to the pot. Stir well to coat the vegetables and lentils with spices.
Simmer:
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and potatoes are tender.
Combine and garnish:
Stir in the roasted cauliflower. Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Calories: 320 kcal per serving
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