Buddha’s Happy Belly of Curried Lentils
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.”…
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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.”
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
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 5.5 g
- Fiber Content 14 g
- Protein Content 13 g
- Saturated Fat Content 0.5 g
- Sodium Content 0 mg
- Sugar Content 11 g