This fragrant, spiced vegetable stew combines lentils, carrots, and cauliflower in a savory broth seasoned with cumin, coriander, turmeric and cinnamon. The stew makes a nutritious meal as is, but if you want to make it heartier, try adding sautéed ground lamb or sautéed diced tofu. To brighten favors and add contrast, try serving with a spoonful of Greek yogurt and a squeeze of fresh lemon juice.
Heat the oil in a 6-quart saucepot over medium heat. Add the onion, carrots, celery, garlic and salt and cook for 5 minutes or until tender-crisp, stirring occasionally.
Increase the heat to high. Stir in the cauliflower, lentils, cumin, coriander, turmeric, cinnamon, tomatoes and broth and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the lentils are tender, stirring occasionally. Season to taste.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.