This is my ideal week-day lunch. Lentils are so, so, SO good for us. Each little legume is a powerhouse of protein, folate, zinc, and iron! I feel so satisfied and energetic after eating them. Plus, this just tastes good. I mean, who doesn’t like creamy, satisfying, guilt-free food??? Oh, and yeah, this is like almost vegan fast food. Super-duper easy. You’ll love whipping this out in a few minutes and feeling kinda fancy at the same time.
I got all chop-happy for this picture, but honestly, since this is a one-pot quickie, leave your cauliflower pieces pretty good size (think bite-size). They are cooking with the lentils for around 30 minutes so they’ll be plenty soft. I love cauliflower SO much and finding those bigger chunks is like finding a prize.
If you’ve never used “Superior Taste Better than Bullion Vegetable Base“, you are in for a real treat. It should be available at your local supermarket (or I think I bought my last jar on Amazon – don’t judge ;-). The richness of this broth is amazing.
Serve this stew with some awesome crunchy bread and fresh greens salad, and I guarantee that you’ll not only feel like you’ve strengthened your body, but also fed your soul.
Quick and Creamy Curried Lentil Stew (Vegan)
- 1 1/2 C. Brown Lentils
- 1/2 C. Chopped Onion
- 4 cloves Minced Garlic
- 1/2 C. Sliced Carrots
- 2 C. Cauliflower pieces (bite-size is fine)
- 2 tsp. Superior Taste Better than bullion Vegetable base (heaping)
- 1 tsp. Sea Salt
- 1 1/2 tsp. Cumin
- 4 C. Water
- 1 14 oz. can Coconut Milk
- 1/2 C. Green Peas
Place everything except for the peas into a heavy-bottomed or non-stick kettle.
Bring to a boil uncovered.
Once boiling, cover and reduce heat to simmer for 30 minutes or until lentils are done.
I Like to add the peas about 20 minutes into the cooking time so they have a chance to cook, but not be overdone.