Mediterranean Lentil and Cauliflower Stew
🌟Main ingredient:Lentils
✨secondary ingredients: cauliflower and cucumber
⏱️Cooking time: 240 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
cup
dried
lentils
4
cups
vegetable
broth
1
head
cauliflower,
cut
into
florets
1
cucumber,
chopped
2
tablespoons
olive
oil
1
onion,
diced
3
cloves
garlic,
minced
1
carrot,
diced
1
can
(14
oz)
diced
tomatoes
1
teaspoon
dried
thyme
1
teaspoon
dried
oregano
1/2
teaspoon
salt
1/4
teaspoon
black
pepper
1/4
cup
chopped
fresh
parsley
Cooked
rice
(optional,
for
serving)
Cooking steps
Rinse the lentils under cold water and drain.
In a large pot, heat the olive oil over medium heat.
Add the onion, garlic, and carrot. Sauté for 5 minutes until the vegetables soften.
Add the cauliflower florets to the pot and cook for an additional 5 minutes.
Stir in the lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours or until the lentils are tender.
Stir in the chopped parsley and cook for an additional 5 minutes.
Serve the Mediterranean lentil and cauliflower stew over cooked rice and garnish with chopped cucumber.
Enjoy!
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