Curried Red Lentils with Cauliflower & Zucchini
Ingredients
- 1 tablespoon extra virgin olive oil or coconut oil
- 4 teaspoons minced fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (or to taste)
- Freshly cracked black pepper, to taste
- 3 cups small cauliflower florets
- 1 cup small-dice carrots
- 2 1/2 cups low-sodium vegetable broth
- 2 cups canned crushed tomatoes
- 1 cup rinsed red split lentils
- 1 1/2 cups small-dice zucchini
- 1/2 cup unsweetened coconut oat milk (I used Mooala, or canned coconut milk)
- 1 tablespoon fresh lemon juice, plus more for serving
- 1/3 cup roughly chopped cilantro, plus more for topping
- Pink sea salt, to taste (season liberally)
- Dried onion, for topping (optional)
- Crumbled vegan feta, for topping (optional)
Instructions
- In a medium-large pot over medium-low heat, saute the ginger and spices in the oil for two minutes, stirring to avoid burning.
- Add the cauliflower, carrots, vegetable broth, canned tomatoes, and lentils. Bring to a low-boil and simmer for 10 minutes, uncovered, stirring occasionally.
- Add the zucchini and coconut oat milk, then simmer for 5 minutes, or until all the vegetables and lentils are tender.
- Remove from heat, then stir in the lemon juice, cilantro, and salt.
- Top with cilantro, dried onions, and vegan feta if you wish.
- Serve with lemon wedges.