Cauliflower & Lentil Stew

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

vegan cauliflower and lentil stew
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