Baked red lentils with cauliflower and ginger
Talk about nutrition on a plate. Wonderfully nutritious lentils and cauliflower makes this a powerhouse of a meal. Plus ginger will help with digestion and warmth. Vegans - omit the yoghurt or substitute with a suitable condiment.
|2 tsp||Grapeseed oil|
|1 cup||Red lentils|
|½ tsp||Ground cumin|
|1||Onion, finely diced|
|1 piece||Fresh ginger, (1 cm), finely chopped|
|2 cloves||Garlic, finely chopped|
|2 cups||Vegetable stock|
|1 Tbsp||Plain unsweetened yoghurt|
|½||Cauliflower, separated into small florets|
|1 Tbsp||Grapeseed oil|
|1 tsp||Garam masala|
|1 tsp||Black mustard seeds|
|1 handful||Slivered almonds, to serve|
|1 handful||Fresh coriander, to serve|
- Preheat oven to 180C. Rinse the lentils to remove any grit, then put in an oven-proof dish.
- Heat a fry pan, add the oil, then the cumin and onion - fry until soft, then add the ginger and garlic. Add to the lentils with the stock and yoghurt. Stir and bake for 1 hour.
- Meanwhile, prepare the cauliflower. Heat a pan, add the oil, garam masala and mustard seeds. When the seeds begin to pop add the cauliflower and stir. Cover for 5 minutes then uncover and stir for another few minutes, until soft.
Serve with spoonfuls of the baked lentils.