This recipe is one of our favorites!
I make this delicious red lentil stew quite often. It makes such a hearty, filling meal, with enough leftovers for the next day and is especially great during the cold winter months when the days seem long and cold. It is definitely one of my favorite recipes from my cookbook.
Although I don’t plan on sharing many of the new recipes from my book, I had to share this one!
Red Lentil and Cauliflower Stew
A thick and flavorful red lentil and vegetable stew. Especially delicious when paired with Whole Wheat Cornbread or a whole wheat bun.
- 2 tablespoons sunflower oil
- 1 medium onion, diced
- 5 cloves garlic, pressed
- 6 medium carrots, peeled and diced (about 4 1/2 cups)
- 5 ribs celery, diced (about 2 1/2 cups)
- 1 small head of cauliflower, chopped (6 cups)
- 1/3 cup water
- 6 cups vegetable broth
- 2 cups dry red lentils
- 1 large bay leaf
- 3/4 teaspoon dried sage (not ground)
- 1/2 teaspoon fine sea salt
- Tiny pinch ground black pepper
- Heat the sunflower oil in a large pot on medium heat. Add the diced onion and pressed garlic and sauté 3–5 minutes, until fragrant and the onions are translucent.
- Add the carrots, celery, cauliflower, and water. Cover and continue to cook 15–20 minutes more, until the vegetables have softened a little but are still resistant when poked with a fork. Uncover and stir the vegetables a few times throughout the cooking time to ensure that they cook evenly.
- Add the vegetable broth, red lentils, bay leaf, sage, sea salt, and pepper. Turn up the heat and bring everything to a boil then reduce the heat to low, cover, and simmer for 45–50 minutes, until the lentils and vegetables have softened and the stew has thickened. Remove the bay leaf before serving.
I hope that you try this recipe out and enjoy it as much as we do!
Wishing you all a wonderful weekend!