Buddha's Happy Belly: Curried Lentils, Cauliflower and Tomatoes |
|
 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Reader Recipe (Susan Cava) from the Vegetarian Times. This is vegan and gluten-free. Ingredients:
2 teaspoons olive oil |
1/4 cup green onion |
2 garlic cloves, minced |
1 teaspoon curry |
1 teaspoon ground cumin |
1 medium head cauliflower, cut into 1-inch florets |
1 cup diced tomato |
4 1/2 ounces cooked lentils |
paprika (optional) |
Directions:
1. Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and saute until fragrant. Reduce heat, add curry and cumin. Cook 2 minutes, stirring frequently.
2. Add cauliflower and tomatoes, and saute until cauliflower is tender. Add lentils; cook 1-2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.
|
|