Name: Cauliflower Potato Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 tbsp cooking oil of choice; 1 medium yellow onion, diced; 2 cloves garlic, minced (2 tsp); 3 large carrots, peeled & diced; 2 stalks celery, diced; 2 cups golden potato, chopped; 2 cups cauliflower, chopped into small florets; 2 tbsp tomato paste; 2 tsp ground cumin; 2 tsp curry powder; 1/2–1 tsp salt (to taste, depending on how salty your vegetable broth is); 1/4 tsp ground pepper; 1/4 tsp ground cayenne, to taste (optional); 4 cups vegetable broth; 1 cup dried red lentils; 2 tbsp fresh lime juice; fresh parsley or cilantro (for serving)

Description

A warm and comforting dish that’s easy to make and packed with veggies and plant-based protein. Serve over rice or with some warm pita or naan.

Instructions

Prepare and chop vegetables.
Add olive oil to a large pot over medium heat. Add in onion and cook until translucent. Next, add in the garlic, carrots, celery, potato, and cauliflower and cook until soft.
Mix in the tomato paste, cumin, curry powder, salt, pepper, and cayenne and cook for a few more minutes.
Stir in the vegetable broth and dried red lentils. Bring to a boil, then partially cover and simmer for 30 minutes, until vegetables are cooked through and lentils are soft. Bring off the heat and add in the fresh lime juice (don’t skip this – it makes a huge difference!)
Serve warm over rice, with pita or naan bread, or on its own! Top with fresh cilantro or parsley.

Notes

Make this recipe into a soup by adding an extra cup or two of water and/or vegetable broth.

For a thicker texture, you may add in some uncooked quinoa along with the dry lentils. Keep in mind you will have to add more water and/or vegetable broth and you possibly more spices/tomato paste as a result!