Susie Csorsz Brown
Flying Saucers and Asteroids (Cauliflower and Lentil stew)
This is one of those one-pot meals that I've been making since the boys were young (hence the name). Use the ENTIRE cauliflower head here. Even those leafy bits and the stem. Nothing will go to waste! If you have chicken stock, feel free to use it in place of the bouillon + water.
We love this with focaccia. Use your favorite recipe; here's mine.
Flying saucers and asteroids (Cauliflower and lentil stew)
1 T olive oil
1 large onion, chopped medium
1 tsp bouillon (chicken or preferred flavor)
1 cup lentils, picked over (can be green or black)
1 large head cauliflower, cut into roughly bite-sized chunks, including the stem and any green leaves
2 tsp cumin
1 tsp smoked paprika
salt and pepper
hot sauce, for serving
bread, for serving
In a large dutch oven, heat olive oil over medium heat. Add onion, and saute 10 minutes until softened and starting to brown. Add chicken bouillon, and stir in until onions are coated.
Add lentils to onion mixture, stirring well. Let cook 5 minutes until the lentils start to smell toasty and are well coated with the onion-bouillon mixture.
Add cauliflower to the mixture; stir well. Sprinkle in spices, and stir again. Let mixture continue to cook, 5 minutes. Add water to cover. Add 1 tsp salt, and pepper to taste.
Cover and cook until veggies are soft and lentils are done, 30 minutes. Remove from heat, and let sit for 10 minutes. Add salt, to taste.
Serve with fresh bread and hot sauce.