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)
This Lentil Stew is SO good. Pull these few ingredients together and prepare for a real treat!
- 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
Add-ins for last 5-10 minutes of cook time:
- 1 14 oz. can Coconut Milk
- 1/2 C. Green Peas
Place everything except for the peas and coconut milk 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 and coconut milk in the last 5-10 minutes of the cooking time so they have a chance to cook, but not be overdone.