Ingredients
1 tbsp olive oil
1 large white onion
3 cloves minced garlic
1 red chilli
1 large cauliflower head
400g tin chopped tomatoes
100g passata
1 cup soaked red lentils (prep them in the morning before work or the night before)
100g roasted red peppers (I use an antipasti jar)
1/2 tsp sea salt
500ml boiled water + stock cube
100g spinach
herbs and spices
2 tbsp smoked paprika
1 tsp chilli flakes
1 tbsp sage
Smoked paprika yogurt
1/4 cup dairy free plain yogurt
1 tsp smoked paprika
1 tsp garlic infused olive oil
Method
Drizzle the olive oil into a large pot and slowly fry the diced white onion and cook until see through
Add the finely chopped red chilli and cook for a further 2-3 minutes then add the minced garlic cloves
As soon as the garlic is cooked, add the cauliflower florettes and add the smoked paprika, safe and chilli flakes, then after 5-6 minutes add all of the other ingredients
Stir in the stock cube and allow to simmer for around 15-20 minutes until the lentils are cooked
5 minutes before stirring, add the spinach and allow to wilt in the heat of the stew
Season to perfection with salt, maybe add a dash more chilli if needs be
Serve up in a bowl and top with the yogurt
To make the yogurt
Simply spoon the yogurt into a bowl, and swirl in a drizzle of olive oil, sprinkle with the smoked paprika and top over your stew
