Spiced Lentil Stew with Seared Cauliflower and Kale

Ingredients

• 2 tbsp olive oil
• ½ head cauliflower, cut into small florets
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• ¾ cup brown lentils, rinsed and picked over
• 3 cups certified gluten-free vegetable broth, soy-free
• 3 cups lacinato kale, stems removed, leaves roughly chopped
• ¾ tsp fine sea salt
• ½ lemon, juiced

Method

1. Heat 1 tablespoon of olive oil in a wide pot over medium-high heat. Add the cauliflower florets and cook until golden brown at the edges, about 5 minutes, then transfer to a plate.5 min timer
2. Add the remaining 1 tablespoon of olive oil to the pot over medium heat. Stir in the onion and cook until soft and translucent, about 5 minutes.5 min timer
3. Add the garlic, ground cumin, ground turmeric, and ground cinnamon. Stir constantly for 1 minute until fragrant.1 min timer
4. Stir in the brown lentils, certified gluten-free vegetable broth, and fine sea salt. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer until the lentils are tender, about 20 minutes.20 min timer
5. Uncover and fold in the browned cauliflower and chopped kale. Simmer gently until the kale wilts and the cauliflower is tender, about 4 minutes.4 min timer
6. Remove from the heat, stir in the fresh lemon juice, and ladle into bowls.