Baked red lentils with cauliflower and ginger
( SERVES 4 )
Talk about nutrition on a plate. Wonderfully nutricious lentils and cauliflower makes this a powerhouse of a meal. Plus ginger will help with digestion and warmth. Vegans - omit the yoghurt or substitute with a suitable condiment.
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|1 cup||Red lentils|
|2 tsp||Grape seed oil|
|½ tsp||Ground cumin|
|1||Onion, finely diced|
|1 piece||Fresh ginger, (1 cm), finely chopped|
|2 cloves||Garlic, finely chopped|
|2 cups||Vegetable stock|
|1 tbsp||Plain unsweetened yoghurt|
|½||Cauliflower, separated into small florets|
|1 tbsp||Grape seed oil|
|1 tsp||Garam masala|
|1 tsp||Black mustard seeds|
|1 handful||Slivered almonds, to serve|
|1 handful||Coriander leaves, to serve|
- Preheat oven to 180 degC. Rinse the lentils to remove any grit then put in an ovenproof dish.
- Heat a fry pan, add the oil then the cumin and onion, fry until soft then add the ginger and garlic. Add to the lentils with the stock and yoghurt, Stir and bake for 1 hour.
- Meanwhile, prepare the cauliflower. Heat a pan, add the oil, garam masala and mustard seeds. When the seeds begin to pop add the cauliflower and stir. Cover for 5 minutes then uncover and stir for another few minutes, until soft.
Serve with spoonfuls of the baked lentils.