Curried Lentils with Cauliflower

By devogirl

Vegetarian Times "Everything Vegan"
30 Minutes or less

2 Serves.
Per serving: 217 CAL; 13 G PROT; 5.5 G TOTAL FAT (O.5 G. SAT FAT); 34 G CARB; 0 MG CHOL; 248 MG SOD; 14 G FIBER; 11 G SUGARS.


Prep Talk: How many lentils are in a can?
One can of lentils is equal to about 1/2 cups cooked lentils. And 1/2 cup dry lentils will make about 1 1/2 cups cooked lentils.

Ingredients

• 2 tsp. olive oil
• 1/4 cup green onions
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. curry powder
• 1 tsp. ground cumin
• 1 medium head cauliflower (1 lb.), cut into 1-inch florets
• 1 cup diced tomatoes
• 115-oz. can lentils, rinsed and drained
• Paprika, for garnish, optional

Details

Servings 2

Preparation

Step 1

1. Heat oil in large saucepan over medium heat. Add green onions and garlic, and sauté until fragrant. Reduce heat, and add curry and cumin. Cook 2 minutes, stirring frequently.

2. Add cauliflower and tomatoes, and sauté until cauliflower is tender. Add lentils; cook 1 to 2 minutes to heat through. Add salt to taste, and garnish with sprinkling paprika, if desired.