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Curried Lentils with Cauliflower & Zucchini | Living Healthy in Seattle

Curried Red Lentils with Cauliflower & Zucchini

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

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)

Method
 

  1. In a medium-large pot over medium-low heat, saute the ginger and spices in the oil for two minutes, stirring to avoid burning.
  2. Add the cauliflower, carrots, vegetable broth, canned tomatoes, and lentils. Bring to a low-boil and simmer for 10 minutes, uncovered, stirring occasionally.
  3. Add the zucchini and coconut oat milk, then simmer for 5 minutes, or until all the vegetables and lentils are tender.
  4. Remove from heat, then stir in the lemon juice, cilantro, and salt.
  5. Top with cilantro, dried onions, and vegan feta if you wish.
  6. Serve with lemon wedges.