PREP: 20 min
COOK: 35 min
Serves 4.
3 tsp canola oil
4 c cauliflower florets, cut into small pieces (12–16 oz)
½ c chopped onion (1 small)
½ c chopped carrot (1 medium)
1 c dried brown lentils
2 tsp minced garlic
1 tsp curry powder
1½ c reduced-sodium vegetable broth
¼ tsp salt
½ c fat-free plain yogurt
fresh cilantro leaves
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1. Heat a large, deep skillet over medium-high heat. Add 2 tsp of the oil. Heat for 1 minute. Add the cauliflower. Cover and cook, tossing occasionally, for 5 minutes, or until the cauliflower is lightly charred. Reduce the heat if the cauliflower is browning too quickly. Remove the cauliflower to a plate. Set aside.
2. Return the skillet to medium heat. Add the remaining 1 tsp of oil and the onion and carrot. Cook, stirring, for 3 minutes, or until the vegetables start to soften. Stir in the lentils, garlic, and curry powder. Cook, stirring, for 3 minutes to coat the lentils with the seasonings. Add the broth. Bring almost to a boil. Partially cover the pan and reduce the heat. Simmer for about 20 minutes, or until the lentils are almost tender.
3. Add the cauliflower to the skillet. Partially cover and simmer for about 5 minutes, or until the cauliflower is tender and the lentils are cooked. Stir in the salt.
4. Spoon into 4 pasta bowls. Divide and dollop on the yogurt. Garnish with cilantro.
My Recipe Collection 