Another recipe from the Indian cooking class...maybe not the most beautiful dish but it's warm and yummy and packed with flavor (seriously, it's good!). Not as time consuming as the curry, so it could probably be made on a weeknight or in large batches to freeze/eat during the week.
Ingredients
2-3 tablespoons ghee (clarified butter)
1 onion, diced
2-4 cloves of garlic, minced
1 inch fresh ginger, peeled and grated
2 teaspoons mustard seed
1 teaspoon coriander
1 teaspoon cumin
1 cup red lentils, rinsed
3 cups veggie broth
1 can diced tomatoes (15 oz.)
3 carrots, chopped into 1/2 inch pieces
1 head of cauliflower, chopped into florets
1 lemon
Sea salt
1. Toss cauliflower and carrots in olive oil and sea salt, then roast on a baking sheet at 425 until slightly brown on top and tender (about 25 minutes). Measure out all of your other ingredients while you wait.
2. In a large saute pan, add ghee and onion, cook until translucent (about 4 minutes).
3. Add garlic, ginger, and spices. Cook about 1 minute.
4. Add broth, tomatoes, and lentils. Bring to a simmer, cover, and reduce heat to low. Cook about 20 minutes, or until lentils are tender.
5. Season with salt, pepper, and lemon juice. Fold in roasted carrots and cauliflower.
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