Red Lentil Stew with Garlic and Cauliflower
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 bay leaves
- 2 red bell peppers, diced
- 5 cloves garlic, minced or crushed
- 1 tsp dry basil
- 1 tsp dry oregano
- 1/2 tsp ground coriander
- 1/2 a head medium sized cauliflower, cut into florets (about 2 cups)
- 15 oz canned crushed tomatoes
- 1 1/2 cups dry red lentils
- 4 1/2 cups vegetable broth
- 6-7 sprigs of fresh thyme
- 1-2 tbsp of balsamic vinegar
- Salt and pepper to taste
Preparation
Heat up your oil in a large sauté pan or pot and add in onions and bay leaves with a pinch of salt and sauté until the onions have become translucent, about 3 minutes.
Add in your diced peppers and continue to sauté for 1-2 minutes.
Stir in your garlic and herbs, making sure to continue to sauté until the garlic is fragrant, about a minute.
Add in your cauliflower and stir into the herby onion mixture until well coated, then stir the cauliflower occasionally for 3 minutes and stir in your tomatoes, continuing to stir for an additional 2 minutes.
Pour in your red lentils, vegetable broth and give a good stir before adding in the fresh thyme sprigs, then bring to a boil, reduce the heat to a simmer and allow to cook covered for 15-20 minutes or until lentils and cauliflower are cooked through.
Remove the lid along with the bay leaves and thyme sprigs, then stir in your balsamic vinegar and season your stew to taste by adding in some salt and pepper to your liking.
Notes
This stew is infused with fresh thyme and balsamic vinegar for a hearty, savory flavor and is a super easy and quick dinner option.
