Cauliflower and Lentil Stew with Madagascar Pink Rice (No Added Fat)
It was a cool and rainy day, and the idea of a hot lentil dish sounded appealing. I made a nice brown lentil dhal with kale, corn, and preserved lemon this past July in my Instant Pot pressure cooker. I thought I'd make something similar without the lemon, marinara sauce (my Dad doesn't eat garlic), jalapeno (my daughter doesn't eat spicy food), or corn
Ingredients
- 1 cup brown lentils
- 3 cups water
- 3 cups cauliflower florets (I used a yellow cauliflower and needed almost half of the head)
- 1 1/2 cups fingerling (or Yukon gold) cut into 3/8" lengths
- 2 carrots cut into 1/4" slices (about a cup)
- 1 vegan bouillon cube
- 1/8 t turmeric
- 1/4 t ground cumin
- 1/4 t salt (or to taste at the table)
- (Optional) 1T fennel root cut into 3/8" cubes
- (Optional) Up to 10T citrus pulp and juice (I used about 4T fresh squeezed Pixie tangerine and the pulp from squeezing 6 tangerines); if omitted, add 2t lemon or lime juice just before serving
- 1/2 cup frozen or fresh chopped spinach
- 1/2 cup onion cut into 3/8" cubes
- I put all of the ingredients except the onion into a large stock pot
- I cooked, uncovered, for 25m
- I mixed in the onion and served
Results
Pending
Ideas for the future
Pending
Labels: Cauliflower, fingerling potato, Gluten Free, Lentils, No Added Fat
0 Comments:
Post a Comment
<< Home