Tuesday, December 30, 2008

Red Lentils with Cauliflower and Potatoes

Simple, satisfying, stick to your ribs dish. Especially when served with a blend of hearty wild rices on the side. Meat is strictly optional as is spice content.

Red Lentils with Cauliflower and Potatoes
1/2 medium onion, small dice
3 cloves garlic, minced
2" piece of ginger, peeled and minced
4 cups of water
1 red potato, medium dice
1 medium carrot, medium dice
2 cups (or 2 hand fulls) cauliflower florets
1 cup red lentils, uncooked
1 tsp smoked paprika
2 bay leaves
salt and pepper to taste
2 Tbsp heavy cream (optional)

In a medium to large sauce pan, saute onion in 2 Tbsp of oil over medium heat until tender. Add the garlic and ginger and continue cooking until aromatic, stirring occasionally.

Add the water, potato and carrot. Increase heat to high and bring to a boil, reduce to a simmer and stir in the lentils, bay leaf and paprika. Season with salt and pepper, cover and reduce heat to medium-low. Continue cooking for about 10 minutes , stirring occasionally to be sure the lentils are not sticking to the bottom of the pan.

Add the cauliflower and finish cooking the dish, covered, for another 5-10 minutes. Remove from heat and stir in 2 Tbs of heavy cream.

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