Lentils are unbelievably healthy, easy to cook, and so versatile. Also a very inexpensive dish! Kids like this too; it’s very warming and comforting. You can alter it by experimenting with additional vegetables or adding a tablespoon of curry paste instead of curry powder.
3/4 cup dry green lentils
2 Tbs. olive oil
1 onion, chopped
2 carrots, chopped
2 – 3 garlic cloves, minced
1 Tbs. curry powder
1/4 tsp. sea salt
1/4 tsp. fresh ground pepper
2 cups cauliflower florets, cut small
1 cup rice (white, basmati, or brown)
1/4 cup raisins (Optional – I use them only when we’re in the mood for a sweeter dish.)
2 1/4 cups vegetable stock
1/4 cup toasted almond slices
Cook lentils in boiling water for about 10 – 15 minutes. Drain, set aside. Heat oil in Dutch oven; saute onions until golden, about 6 minutes. Add carrots, garlic, curry powder, salt and pepper. Saute until fragrant, about 3 minutes. Add caulflower, rice, raisins, and lentils and stir to coat. Add the stock and bring to a boil. Reduce the heat, cover, and simmer until rice is cooked and vegetables are tender, about 20 – 30 minutes. Serve sprinkled with almonds.