Skip navigation.

Home | iTunesStats | Opt-outs list | Speeding up an iPad | Presentation tips | Recycling | Recipes | Security tips | Email us

Curried Cauliflower and Lentils

from Cooks.com

• 9 oz. dried brown lentils
• 4 tsp. olive oil
• 1 c. chopped scallions
• 4 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. curry powder
• 1/4 tsp. ground cardamom
• 4 c. cauliflower florets
• 1 15 oz. can cooked black beans, drained
• 1 1/2 c. vegetable broth
• 1 c. chopped tomato
• 2 oz. toasted cashews
• salt to taste

In medium saucepan, combine lentils and 4 cups water; cover saucepan and bring to a boil. Reduce heat and cook 15-30 minutes, or until tender; drain.

In large saucepan, heat olive oil. Add scallions and garlic. Cook, stirring constantly 3-4 minutes, or until tender. Reduce heat to low. Add cumin, curry powder and cardamom; stir well.

Add cauliflower, beans, broth, and tomato to saucepan. Cover and cook 8-10 minutes or until cauliflower is tender. Stir in lentils and cashews; cook 3-4 minutes, or until lentils are heated through.