By Jan Bilton
Lentils are a nutritious versatile food. A key ingredient in soups, salads, sides, casseroles and savoury bakes, they’re ridiculously cheap and can be stored in airtight containers for months. Lentils are high in protein and fibre and low in fat making them a healthy substitute for meat. They’re also packed with folate, iron, phosphorus and potassium.
YELLOW LENTIL & CAULI CURRY
Yellow curry paste has a mild flavour.
1 tablespoon canola oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon finely grated root ginger
2-3 tablespoons yellow curry paste
3/4 cup yellow lentils, rinsed
4 cups vegetable stock
4 cups (450g) large cauliflower florets
1/2 cup lite coconut milk
Heat the oil in a large saucepan on medium. Sauté the onion until softened then add the garlic and ginger. Cook for 2 minutes. Stir in the curry paste. Cook for 1 minute then add the lentils and stock. Bring to the boil and simmer for 20 minutes.
Add the florets and continue cooking until the lentils and cauli are soft. Stir in the coconut milk and reheat.
Great served topped with coriander or mint and chutney and served with naan bread or rice. Serves 4.
- Jan Bilton is a Cambridge-based, professional food writer. For more of her recipes click here.