A lentil stew, an unbeatable classic, but with a different twist: a sweet cauliflower flavor. During cooking, the cauliflower melts in the stew, almost disappearing, giving it a honeyed texture and a unique flavor. It is a perfect option for the little ones to eat this vegetable without realizing it.

If you want there to be a piece of whole cauliflower like the one in the photo, you must cook it in the varoma container because after 45 minutes of cooking, the cauliflower melts.

Stewed lentils with cauliflower

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A perfect stew to include vegetables and legumes in our diet: stewed lentils with cauliflower. Easy, inexpensive and very healthy.

Irene Arcas

Kitchen: Spanish
Recipe type: vegetables
Calories: 300
Rations: 6

Cooking time: 55M
Total time: 55M

Ingredients

300 g of brown lentils soaked the night before (about 8 hours approx.)
1 Carrot
1 small onion
2 cloves of garlic
150 g cauliflower
1 small potatoes cut into cubes (do not put if they are going to be frozen)
1 beef stock cube
1 hoja de laurel
1 dash of vinegar
50 g olive oil
Sal Island
1 teaspoon paprika sweet
1 teaspoon ground cumin
1 teaspoon chorizo pepper paste (optional)
1 teaspoon tomato sauce or tomato sauce (optional)

Preparation

First we peel the carrot and cut it into slices.
We put the onion in quarters and the garlic in the glass. We add olive oil and crush 6 seconds, progressive speed 5.
Add the rest of the ingredients and add water to cover the lentils 2 fingers on top. We program 45 minutes, at 100º temperature, spoon speed, left turn. We program 10 more minutes if we like them thick, without the goblet so that the broth fattens if necessary (we can put the basket on its four legs, on top of the mouth, so that it does not splash).
We rectify the salt and vinegar.

ThermoRecetas

Stewed lentils with cauliflower