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Warm and Sweet Lentil Skillet with Roasted Cauliflower

Two bowls of cooked lentils
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Definitely a comfort food, but packed with veggies and protein.

  • Author: Veg Girl RD
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x
  • Category: Main dish

Ingredients

Scale
  • 1/2 large head or 1 small head cauliflower, cut into small bite-sized pieces (about 3 cups)
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • 1/2 large sweet onion, chopped (about 1 cup)
  • 1 2-inch long cinnamon stick
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3/4 cup brown lentils, rinsed
  • 2 1/2 cups water
  • 1/2 teaspoon yellow mustard seeds
  • 2 1/4 teaspoons minced garlic
  • 1 14-ounce can crushed tomatoes or 1 14-ounce can diced tomatoes, pureed (about 1 1/2 cups)
  • 1/4 cup dried currants
  • 1/2 cup sweetened flaked coconut

Instructions

  1. Preheat oven to 425 degrees. Toss cauliflower with 1 tablespoon of the olive oil and spread out on a baking sheet. Roast for 15 minutes, turning once until the pieces have some nice browned spots.
  2. While cauliflower is roasting, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add onion and cinnamon stick and cook for 3 minutes or until onion is softened and translucent.
  3. Reduce heat to low and add turmeric, garam masala, chili powder, cumin and salt. Cook for 1 minute to warm the spices.
  4. Add lentils and continue to cook for 2 minutes. Add water and bring to a boil.
  5. Reduce heat and simmer, covered, for 25-35 minutes, stirring occasionally until liquid is gone and lentils are tender. Remove cinnamon stick.
  6. While the lentils cook, heat remaining 1 teaspoon olive oil in a small second skillet over medium low heat. Add mustard seeds and cover. Cook, occasionally shaking the skillet as they pop.
  7. Reduce the heat to low and carefully add garlic and cook just a minute or two. Carefully stir in the tomatoes and cook for 3 to 4 minutes. (The tomatoes can splatter and the garlic can burn if the oil is too hot.)
  8. Add tomato mixture to lentils along with currants, coconut, and roasted cauliflower. Cover and cook for 5 minutes until heated through.

Notes

Inspired by dal recipes from the USA Dry Pea and Lentil Council’s The Pea and Lentil Cookbook, From Everyday to Gourmet.

Garam masala is a blend of ground spices you can typically find alongside garlic salt and powdered ginger at the grocery store.

The original recipe calls for sweetened coconut, and the added sugar does bump up the flavor of the dish. But I’ve sort of taken to using Bob’s Red Mill unsweetened coconut flakes these days, with the option of toasting them first if I have time. Either works fine depending on what ingredients you have on hand and how concerned you are about sugar content.

Nutrition

Keywords: lentils, dal, cauliflower, garam masala, cinnamon stick, currants

Find it online: https://www.veggirlrd.com/warm-and-sweet-lentil-skillet-with-roasted-cauliflower/