Sautéed Garlic and Cauliflower Red Lentil Stew
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 olive oil in a large sauté pan or pot. Add diced onions and bay leaves with a pinch of salt. Sauté until the onions become translucent, about 3 minutes.
Add diced red bell peppers and continue sautéing for 1-2 minutes.
Stir in minced garlic and dried herbs, sauté until the garlic is fragrant, about a minute.
Add cauliflower florets and coat them well with the herby onion mixture. Sauté for 3 minutes, then stir in crushed tomatoes and sauté for another 2 minutes.
Pour in red lentils, vegetable broth, and add fresh thyme sprigs. Bring to a boil, then reduce the heat to a simmer. Cook covered for 15-20 minutes or until lentils and cauliflower are cooked through.
Remove the lid and discard bay leaves and thyme sprigs. Stir in balsamic vinegar. Season with salt and pepper to taste.