Lentils and cauliflower

Cauliflower has made such a comeback from those days when all anyone did was boil it! Lentils are an inexpensive source of protein and are really filling too – perfect for meat-free Mondays. This combination works so well together as part of a satisfying, nutritious meal any day of the week.

Serves 4

Ingredients

• 30g/1 oz Lucy Bee coconut oil
• 300g/10 1/2 oz onions, chopped
• 2 garlic cloves, peeled
• About 40g/1 1/2 oz fresh ginger, peeled
• 50ml/scant 1/4 cup water
• 1 medium-sized cauliflower, cut into small florets
• 100g/1/2 cup red lentils
• 1 tsp cumin seeds
• Seeds of 3 cardamom pods
• Pinch of chilli powder, or more depending on how much heat you want
• 1 tsp turmeric powder
• 700ml/scant 3 cups vegetable stock (see book page 176 for homemade)

Method

1. Heat the coconut oil in a large frying pan that has a lid and, when hot, add the onions and sauté for about 5 minutes over a medium heat until soft, taking care not to let them brown.

2. Blitz the garlic, ginger and water together in a small food processor, then add to the onions and stir to mix. Stir in the cauliflower, lentils, cumin and cardamom seeds, chilli, turmeric and stock.

3. Bring to the boil, then turn down the heat so the mixture is gently bubbling away. Cover and cook for 10 minutes, then remove the lid and continue to cook for a further 10 minutes, adding a little water if the mixture becomes too dry. Serve hot as a side dish.

Tips and notes

For a nutritious breakfast, serve any leftovers the next morning with a poached egg.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.