Ingredients

The following ingredients have 8 Servings
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large head of cauliflower, chopped into florets
  • 1 1/2 cups red lentils
  • 6 cups vegetable stock
  • 1 28 ounce can of diced tomatoes
  • 2 tbsp red curry paste (I like Thai Kitchen brand)
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp sea salt (or more, to taste)
  • 1/4 tsp black pepper

Instruction

  • In a large pot add oil and bring to medium-high heat.
  • Saute onion for about 5 mins or until translucent.
  • Add in garlic and cook for another minute before adding the cauliflower.
  • Top cauliflower with lentils, vegetable stock, diced tomatoes, curry paste and spices.
  • Bring to a boil and then cover and let simmer for 20 mins.
  • Remove top and let simmer for additional 20 mins.
  • Serve warm.
  • Will keep in fridge for up to 1 week or months in the freezer.