DifficultyIntermediate

This recipe is based on fellow food blogger mrsjoneskitchen.com. I chose to use cooked French green lentils (Lentils de Puy) instead of chickpeas. While I enjoy chickpeas, I find that I can not have them frequently as I find them hard to digest. Lentils and beans are so easy to cook, they just require soaking. Lentils only require minimal soaking and take just over a half hour or so to cook. You can use canned lentils, but when you make them from scratch you can control the sodium/preservatives and they just plain taste better! I find that they are easier to digest as well. I've included a recipe for how to make perfect (not mushy) cooked lentils from scratch. This makes a great make ahead meal and can be reheated for lunch or dinner.

Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 2 tbsp coconut oil
 1 medium yellow onion, finely chopped
 3 whole green cardamom pods
 2 cloves garlic, finely sliced
 1 ½ inch (3 cm) fresh peeled ginger root, minced I find using a microplane grater to be the best ginger grater
 1 large pinch red chili flakes or 1 small red chili, minced
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp ground tumeric
 1 14.5 ounce can chopped tomatoes
 1 -2 tsp coarse sea salt
 1 medium head cauliflower, chopped into florets
 2 cups cooked green or brown lentils* or 1 400 ml can chickpeas or lentils
 1 can (400ml) coconut milk (full fat not light)
 3 tsp garam masala
 90 ml water
 1 bunch fresh cilantro/coriander chopped (include the stems)
1

Heat coconut oil in a deep saucepan over medium heat. Sauté the onions and cardamon pods until onion is softened, about 15 minutes. Add the garlic and chili and cook for another minute or two.

2

Add the ground spices and stir for a minute or two. Pour in the water and tomatoes and then add the cauliflower. Simmer about 20 minutes or until cauliflower is tender. Add the lentils, coconut milk and garam masala and cook another 10 minutes or so. Add sea salt to taste. Add chopped cilantro. Serve with rice, quinoa or gluten or grain free chapati.

Lentils (Brown or Green)
3

Soak 3/4 cup dried lentils in warm water for about 15 minutes and rinse in a fine mesh sieve. Add about 4 cups of water to 1 cup of dried lentils. Add sea salt and bring the pot to a boil and then turn down to a low simmer and continue to cook until lentils are softened (I like my lentils a little el dente) but NOT mushy. Drain the lentils and add to the dish.

4

Cooking times:

Green Lentils: about 20 minutes
Brown Lentils: 20-25 lentils
Lentils de Puy (French green lentils): 25-35 minutes
Black Lentils: 25-30 minutes
Red Lentils: they cook quickly so are best not cooked seperately but rather added to sauces or soups.

Ingredients

 2 tbsp coconut oil
 1 medium yellow onion, finely chopped
 3 whole green cardamom pods
 2 cloves garlic, finely sliced
 1 ½ inch (3 cm) fresh peeled ginger root, minced I find using a microplane grater to be the best ginger grater
 1 large pinch red chili flakes or 1 small red chili, minced
 2 tsp ground cumin
 2 tsp ground coriander
 1 tsp ground tumeric
 1 14.5 ounce can chopped tomatoes
 1 -2 tsp coarse sea salt
 1 medium head cauliflower, chopped into florets
 2 cups cooked green or brown lentils* or 1 400 ml can chickpeas or lentils
 1 can (400ml) coconut milk (full fat not light)
 3 tsp garam masala
 90 ml water
 1 bunch fresh cilantro/coriander chopped (include the stems)

Directions

1

Heat coconut oil in a deep saucepan over medium heat. Sauté the onions and cardamon pods until onion is softened, about 15 minutes. Add the garlic and chili and cook for another minute or two.

2

Add the ground spices and stir for a minute or two. Pour in the water and tomatoes and then add the cauliflower. Simmer about 20 minutes or until cauliflower is tender. Add the lentils, coconut milk and garam masala and cook another 10 minutes or so. Add sea salt to taste. Add chopped cilantro. Serve with rice, quinoa or gluten or grain free chapati.

Lentils (Brown or Green)
3

Soak 3/4 cup dried lentils in warm water for about 15 minutes and rinse in a fine mesh sieve. Add about 4 cups of water to 1 cup of dried lentils. Add sea salt and bring the pot to a boil and then turn down to a low simmer and continue to cook until lentils are softened (I like my lentils a little el dente) but NOT mushy. Drain the lentils and add to the dish.

4

Cooking times:

Green Lentils: about 20 minutes
Brown Lentils: 20-25 lentils
Lentils de Puy (French green lentils): 25-35 minutes
Black Lentils: 25-30 minutes
Red Lentils: they cook quickly so are best not cooked seperately but rather added to sauces or soups.

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