Buddha's Happy Belly of Curried Lentils

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Susan Cava, the owner of a dog care company in New York, went veg 13 years ago after a visit to a veal farm. She's thrilled to share this dish with VT readers, because it's "the only dish I can cook and if I can do it, anyone can."

  • 2Servings

Ingredients

  • 2 tsp. olive oil
  • 1/4 cup green onions
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. curry
  • 1 tsp. ground cumin
  • 1 medium head cauliflower, cut into 1-inch florets
  • 1 cup diced tomatoes
  • 4.5 oz. cooked lentils

Preparation

1. Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and sauté until fragrant. Reduce heat, and add curry and cumin. Cook 2 minutes, stirring frequently.

2. Add cauliflower and tomatoes, and sauté until cauliflower is tender. Add lentils; cook 1 to 2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.

Nutrition Information

  • Calories: 217
  • Fat Content: 5.5 g
  • Fiber Content: 14 g
  • Protein Content: 13 g
  • Saturated Fat Content: 0.5 g
  • Sugar Content: 11 g