Red Lentil Stew with Cauliflower and Potatoes
- Vegetable recipes
- Low fat
- Peanut free
- Low calorie
Pepper prices start going up drastically after the harvest season is over, so try using jarred roasted peppers. Look for brands that are made with just peppers, salt and water, with no added vinegar or sugar (some might include citric acid for preservation; it generally doesn’t affect the flavour).
Ingredients
- 3 tbsp (45 mL) olive oil
- 1 onion, finely chopped
- 1/2 tsp (2 mL) cumin seeds
- 1/4 tsp (1 mL) cayenne pepper
- 3/4 cups (175 mL) finely chopped peeled roasted red sweet pepper (bell or shepherd)
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) smoked paprika
- 1 cup (250 mL) red lentils
- 1 cup (250) tomato purée
- 4 cups (1 L) coarsely chopped cauliflower
- 1 lb (500 g) potatoes, peeled and diced into 1/2-inch/1 cm cubes (3 cups/750 mL)
- 2 tsp (10 mL) fresh thyme leaves, or 1/2 tsp/2 mL dried thyme or oregano
- 1-1/2 tsp (7 mL) salt
- 1/4 cup (60 mL) chopped parsley
- 2 tsp (10 mL) lemon juice
Preparation
In Dutch oven or large saucepan, heat oil over medium-high heat; fry onion, cumin and cayenne until onion is softened. Stir in peppers and garlic; sauté for 2 minutes. Stir in paprika, then stir in lentils until coated; add tomato purée and 4 cups/1 L water.
Stir and bring to a boil; reduce heat and simmer, covered and stirring occasionally, until lentils are tender, 15 to 20 minutes.
Stir in cauliflower, potatoes, thyme and salt; simmer, covered and stirring occasionally, until vegetables are tender, 12 to 14 minutes. Stir in parsley and lemon juice.
Makes 4 to 6 servings.
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