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


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

Serves 4–6.

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