for the lentil stew
- 300 g cauliflower (wash, cut into small florets)
- 140 g brown lentils (soak in plenty of water overnight)
- 120 g carrots (peel, quarter and cut into 1 cm pieces)
other ingredients and spices
- 900 ml vegetable stock, lightly salted
- 4 tbsp of peanut oil (or vegetable oil)
- 2 tbsp almond flour (or cornflour)
- 1 tbsp. soy sauce
- 180 g carrots (peel, coarsely grated)
- 1 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric powder
- 1 pinch of Saffron (optional)
- 2 tbsp of finely chopped parsley
- salt and pepper
- Drain the lentils, rinse thoroughly and set aside.
- Heat 2 tbsp of oil in a pot. Braise the carrots and celery for 3 minutes. Then dust with cumin, saffron, turmeric and cardamom and steam for 1 minute.
- Remove the vegetables from the pan and set aside.
- Preheat the oven to 200 ° C and set aside an ovenproof dish.
- Fill the vegetable stock into the pot and bring to a boil. Add the lentils and simmer for about 30 minutes.
- Add the cauliflower florets to the dish and marinate with the remaining peanut oil, agave syrup, curry, salt and pepper. Then put in the oven and roast for about 15 to 20 minutes.
- Ten minutes before the lentils are cooked, add the vegetables and simmer until the end of cooking. Mix the flour with some water to make a paste. Finally, add soy sauce, stir in the flour paste and season with salt and pepper.
- Serve the lentil stew on two plates, place the cauliflower florets on top and serve with parsley.