Curried Lentils and Cauliflower

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


225g dried (brown/green) lentils
1 tsp. curry powder
1 bay leaf
1 tsp. cumin
500ml water
1 tsp. turmeric
2 tsp. olive oil
1 small head cauliflower, cut into florets
1 onion, chopped
75g tomato passata
1 clove garlic, minced
1 tsp. grated fresh ginger
1/4 tsp sea salt
225ml water or coconut milk
Plain yogurt for garnish

I believe cauliflower is an under-rated vegetable. I enjoy eating it most when it's crispy and accompanied by plenty of spices. It's rich in vitamin C and has also been suggested to benefit cardiovascular health. Lentils are incredibly rich in both soluble and insoluble dietary fibre which is not only important for digestion but also gut health. In 2015, the recommended daily amount of fibre increased to 30g. Eating plenty of legumes such as lentils and beans is a sure fast way to increase your fibre intake.


Rinse lentils several times and place in a medium soup pot with bay leaf and water. Bring to boil, lower heat, and cover. Simmer 25-30 minutes until soft.

While lentils are cooking, heat oil in another large pot. Add onion and sauté until soft. Add garlic, spices and remaining ingredients. Cover and simmer until cauliflower is tender, about 10 minutes.

Stir cooked lentils into the cauliflower tomato mixture, and discard the bay leaf. Dress with plain yogurt if desired.

Serves 4–6.

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