Fortunately, the unusual heat of recent days has given way to a slight drop in temperatures. Sure, it’s not freezing, but at least in the evening, it’s pleasant again to enjoy warm and comforting dishes! For me, February means this, and I can’t conceive it otherwise. The side dish I propose today is therefore in keeping with this concept, like many other comfort foods (such as the Cannellini, Lentil, and Kale Soup, the Red Cabbage Puree with Stracchino Quenelle that you will find in the Soups, Broths, and Purees Section)! An explosion of incredible flavors, where lentils and cauliflower, cooked with herbs and spices like turmeric, curry, paprika, and ginger, are the undisputed protagonists. It’s needless to say that, thanks to these wonderful natural aids, it’s possible to reduce the amount of salt we normally use in cooking, without compromising the final flavor. It is well known how all this can be an advantage for health itself, and the enormous benefits of regular consumption. And so, if it’s hard to include them in your diet, here’s a recipe that might help you enjoy them to the fullest! Easy, quick, and far from trivial! This vegan-style side dish will be perfect to accompany meats, both red and white, but can also be enjoyed simply as a hot soup, accompanied by some croutons.
If comfort food is your daily bread, here are some other delightful ideas for inspiration:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 55 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 10 oz cooked lentils
- 1 cauliflower (medium)
- 1.5 cups tomato puree (I use cherry)
- 1 clove garlic
- to taste dried oregano
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric (or curry)
- 1 teaspoon sweet paprika
- 5 tablespoons extra virgin olive oil (+ to taste)
- 1 pinch salt
- to taste pepper
Tools
- 1 Colander
- 1 Baking tray
- 1 Baking paper
- 1 Pan
- 1 Wooden spoon
- 1 Knife
Preparation
Trim the cauliflower into medium-sized florets and rinse under running water.
Transfer to a baking tray lined with parchment paper and drizzle with a marinade made of oil, turmeric, paprika, and a pinch of salt. Bake at 430°F for 40′.
Meanwhile, in a non-stick pan, sauté the garlic clove over high heat with a good drizzle of oil.
Add the cooked and drained lentils, keeping the cooking broth aside. Mine are homemade, but for convenience, you can use pre-cooked ones. Sauté over high heat for 2′.
Then, remove the garlic clove, add the tomato puree, lower the heat, cover with a lid, and continue cooking for another 5′ or until the sauce becomes creamy. Add lentil cooking broth only as needed. Turn off the heat and season with oregano to taste.
Adjust with salt and pepper and finally sprinkle with ground ginger and mix well.
Serve hot with roasted cauliflower and a good drizzle of raw oil.
And voilà…the spiced lentils with roasted spiced cauliflower are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
👉 The spiced lentils with roasted cauliflower and turmeric can be stored in the fridge in suitable refrigeration containers, preferably glass, for 3-4 days. Additionally, it is advisable to store the roasted cauliflower florets separately to maintain their crunchiness, which would be lost if stored together with the lentil soup.
Can I use red lentils instead of traditional ones or other legumes?
Yes, absolutely. Red lentils are undoubtedly more suitable than other types, but if necessary, the dish can be adapted with other legumes that you prefer, such as chickpeas, cannellini beans, borlotti beans, etc.
