NUTRITION

SERVINGS

INGREDIENTS

1/2 cup dry red lentils (approx. 100g)

1 cup cauliflower florets (approx. 107g)

1/2 cup canned chickpeas, drained (approx. 82g)

1/4 cup light coconut milk (approx. 60g)

1/2 cup diced tomatoes (approx. 120g)

1 cup fresh spinach (approx. 30g)

1/4 cup chopped onion (approx. 40g)

1 garlic clove, minced

1 tsp ground cumin

1 tsp ground turmeric

1 tsp ground coriander

1 tsp grated fresh ginger

Salt and pepper to taste

PREPARATION

• 1

  Rinse the dry red lentils under cold water until the water runs clear.

• 2

  In a medium saucepan, lightly sauté the chopped onion in a splash of water or a minimal amount of oil if preferred until softened.

• 3

  Add the minced garlic, grated ginger, ground cumin, turmeric, and coriander to the pan. Sauté for another minute to release the spices’ aromas.

• 4

  Add the red lentils, diced tomatoes, and 1/4 cup light coconut milk along with 1 cup of water to the saucepan. Stir to combine.

• 5

  Bring the mixture to a simmer and allow it to cook for about 15 minutes, stirring occasionally.

• 6

  After 15 minutes, add the cauliflower florets and chickpeas to the curry. Continue simmering for an additional 8-10 minutes until the lentils are soft and the cauliflower is tender.

• 7

  Season with salt and pepper to taste.

• 8

  Just before serving, stir in the spinach so it wilts gently.

• 9

  Serve warm in a bowl and enjoy your hearty, spiced lentil cauliflower curry bowl.