Smoky Cauliflower & Lentil Stew
This robust plant-based stew combines tender cauliflower florets and protein-rich lentils in a smoky tomato broth. Deeply flavored with smoked paprika and aromatic herbs, it delivers hearty satisfaction in every spoonful while remaining completely vegetarian.
Ingredients
- 1 large head cauliflower cut into florets
- 1 cup dried green or brown lentils rinsed and picked over
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 2 tablespoons smoked paprika use regular paprika if you prefer less smokiness
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes optional, for heat
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon lemon juice
- Fresh parsley for garnish chopped
- Salt and pepper to taste
Instructions
- Prepare the base by heating olive oil in a large pot over medium heat. Add onions and sauté for 3-4 minutes until they become translucent.
- Add the aromatics – garlic, carrots, and celery – and cook for another 5 minutes, stirring occasionally until vegetables begin to soften.
- Introduce the spices by stirring in smoked paprika, cumin, and red pepper flakes (if using). Cook for 1 minute until fragrant – this crucial step blooms the spices and develops their full flavor.
- Add the cauliflower florets and stir to coat with the spice mixture. Allow to cook for 3-4 minutes, stirring occasionally until cauliflower begins to take on some color.
- Pour in the diced tomatoes with their juice, vegetable broth, rinsed lentils, and bay leaves. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for about 25-30 minutes, or until lentils are tender and cauliflower is cooked through.
- Finish the stew by removing bay leaves, adding lemon juice, and seasoning with salt and pepper to taste. The lemon juice brightens all the flavors and balances the smokiness.
- Serve hot, garnished with fresh chopped parsley. For a complete meal, pair with crusty bread, a simple green salad, or a dollop of plain yogurt on top.
Notes
- For a thicker stew, mash some of the cauliflower and lentils against the side of the pot with your spoon during the last 5 minutes of cooking.
- This stew actually improves with time as the flavors meld – it’s often even better the next day!
- For meal prep, you can chop all vegetables and measure spices ahead of time, storing them separately until ready to cook.
- If you prefer more liquid, add additional vegetable broth or water during cooking.
- The stew freezes beautifully for up to 3 months in airtight containers.