Description
Roasted Cauliflower and Potato Lentil Stew
Ingredients
For the Roasted Cauliflower:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
For the Stew:
2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
2 carrots, sliced
3-4 red potatoes, quartered
1 cup dried lentils, rinsed
6 cups vegetable broth
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chili powder (optional)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Roast the cauliflower:
Preheat oven to 425°F (220°C). Toss the cauliflower florets with olive oil, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and slightly crispy.
Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add onion, garlic, and carrots. Cook for 5-7 minutes, stirring occasionally, until softened.
Build the stew base:
Add the potatoes, lentils, cumin, turmeric, chili powder, salt, and pepper to the pot. Stir well to coat the vegetables and lentils with spices.
Simmer:
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils and potatoes are tender.
Combine and garnish:
Stir in the roasted cauliflower. Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a foolproof stew. First, preheat your oven to 425°F (220°C) and prepare your baking sheet. While the oven heats, cut the cauliflower into evenly sized florets for consistent roasting. Toss them thoroughly with the oil and spices. As the cauliflower roasts, begin dicing your onion, mincing garlic, and slicing carrots. Use a large, heavy-bottomed pot for the stew base. After sautéing the aromatics, add the lentils and potatoes, ensuring they are well-coated with the spices before adding the broth. Simmer with the lid slightly ajar to prevent boiling over. The stew is ready when both lentils and potatoes are easily pierced with a fork. Gently fold in the roasted cauliflower just before serving to maintain its texture.
Serving Suggestions
This hearty stew is a complete meal on its own, but it pairs beautifully with crusty bread or warm naan for dipping. For a fresh contrast, serve it alongside a simple green salad with a lemon vinaigrette. A dollop of plain yogurt or a sprinkle of vegan cheese adds a creamy, tangy element. Leftovers taste even better the next day as the flavors continue to meld.
How-to Summary
To make Roasted Cauliflower and Potato Lentil Stew: roast spiced cauliflower florets at 425°F until golden. Separately, sauté onion, garlic, and carrots. Add potatoes, lentils, and spices, then cover with vegetable broth and simmer until tender. Finally, stir the roasted cauliflower into the finished stew and garnish with fresh parsley.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape well and are a good substitute. Red lentils will break down faster, creating a thicker, creamier stew.
How can I store and reheat leftovers?
Store cooled stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much.
Is this stew freezer-friendly?
Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the roasted cauliflower may soften slightly upon thawing.
Can I make this in a slow cooker?
Yes. Sauté the aromatics first, then add everything except the roasted cauliflower to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the roasted cauliflower just before serving.
How do I make this soup more protein-rich?
Add a can of drained chickpeas or white beans when you add the broth. For a non-plant-based version, cooked, shredded chicken stirred in at the end is also delicious.
Common Mistakes to Avoid
- Overcrowding the baking sheet: This steams the cauliflower instead of roasting it. Use two sheets if necessary for a single layer.
- Not rinsing the lentils: Always rinse dried lentils to remove any debris or dust.
- Adding the roasted cauliflower too early: Stir it in at the very end to preserve its crispy, roasted texture and prevent it from becoming mushy.
- Underseasoning: Lentils absorb a lot of flavor. Taste and adjust salt and spices after the stew has finished simmering.
Conclusion
This Roasted Cauliflower and Potato Lentil Stew is the epitome of wholesome, satisfying comfort food. The process of roasting the cauliflower separately adds a deep, smoky flavor and delightful texture that elevates the entire dish. It’s nutrient-dense, incredibly flavorful, and proves that plant-based meals can be both hearty and deeply comforting. Perfect for a weeknight dinner or meal prep, this versatile stew is sure to become a cherished recipe in your rotation.