veg Spiced Lentil Stew

Spiced Lentil Stew with Sweet & Sour Cauliflower

“Dal” is a hearty, warming dish of lentils often slow-cooked with spices until they develop a creamy, delicate texture. Our take features yellow lentils cooked with a blend of spices including turmeric, cumin and brown mustard seeds. We’re topping each bowl with pan-crisped cauliflower (yours may be white or green Romanesco), whose sweet and tangy flavors are inspired by another classic Indian dish, “gobi Manchurian.” Warm naan bread and a cooling lime-yogurt sauce round out this satisfying vegetarian meal.

$15.00 $35.00

In The Box

  • 1 Onion
  • 2 Carrots
  • 3 Russet Potatoes
  • 4 Matzo Meal

In Your Kitchen

  • The Kitchen Drawer

Nutrition

Cook Time 25-35mins
Serving 6 Person
Nutrition Est. 790 calories
Health Benefit Icon


Something to remember

    You read all the tips?
    Did you learn all the techniques?

Tips & Techniques

  • Health Benefit :

    Onions are a nutrient-dense food, meaning that while they are low in calories they are high in beneficial nutrients like vitamins, minerals and antioxidants

Onion

Onion


Something to remember

    Do you have all the tools required for this recipe?
    Did you learn how to use those tools?

Tools from the Test Kitchen

  • The Kitchen Drawer


    If your kitchen is anything like ours, there is a top drawer that houses some of your dearest, most used kitchen utensils. Heres whats in ours: a simple, sharp vegetable peeler, a custom French wire whisk, a pair of sturdy tongs, the ever handy Microplane zester grater, the "use with every recipe" olive wood spoon, a stainless steel slotted spatula and a versatile silicone spatula. Weve chosen great brands like Best Manufacturers, GIR, and Messermeister to provide a drawer of utensils thatll last you years of great cooking and prepare you to tackle any recipe.

    Price: $64.00 ADD TO CART

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

Recipe Instructions

1 Prepare the ingredients & make the yogurt sauce:

Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and small dice the onion. Peel and mince the ginger. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. In a bowl, combine the yogurt, lime zest and a drizzle of olive oil; season with salt and pepper to taste.

2 Cook the lentils:

In a small pot, heateaspoons of olive oil on medium-high until hot. Add the onion and ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the lentils and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the coconut milk (shaking the can just before opening) and ¾ cup of water. Heat to boiling on high; once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 20 to 22 minutes, or until tender. Turn off the heat; season with salt and pepper to taste.

While Cooking

    Heads Up! Rosemary is used twice. Most is added to roasted vegetables and a couple rosemary pieces garnish dish.
    Salt refers to kosher salt in this recipe - it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts by half.

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