Warming Cauliflower and Lentil Dal

🥘 Ingredients

• cauliflower florets
  1 unit
• cilantro
  1 unit
• curry powder
  1 tsp
• diced tomatoes
  ½ cup
• garlic
  2 cloves
• green beans
  1 unit
• naan bread
  2 pieces
• olive oil
  1 tbsp
• pepper
  1 pinch
• red lentils
  ½ cup
• salt
  1 pinch
• sour cream
  2 tbsp
• veggie stock concentrate
  1 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• medium pot
• medium bowl

1. 

   1

   Preheat oven to 400°F. Toss cauliflower florets on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast until tender and lightly browned, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cauliflower florets: 1 unit, olive oil: 1 tbsp, salt: 1 pinch, pepper: 1 pinch
2. 

   2

   Peel and finely chop yellow onion . Mince garlic . Roughly chop cilantro . Trim and chop green beans into bite-sized pieces.

   yellow onion: 1 unit, garlic: 2 cloves, cilantro: 1 unit, green beans: 1 unit
3. 

   3

   Heat a drizzle of olive oil in a medium pot over medium-low heat. Add onion and garlic and cook until starting to soften, ⏱️ 5 minutes . Stir in curry powder and season with salt and pepper.

   curry powder: 1 tsp
4. 

   4

   Add diced tomatoes , red lentils , ½ cup water, and veggie stock concentrate to pot and stir. Bring to a gentle simmer, then cover and cook until lentils have absorbed some of the liquid, ⏱️ 10 minutes . Stir in green beans and cook until tender, ⏱️ 5 minutes more. TIP: If mixture starts to dry out, add a few more splashes of water.

   diced tomatoes: ½ cup, red lentils: ½ cup, veggie stock concentrate: 1 unit
5. 

   5

   Once cauliflower is done roasting, set aside in a medium bowl . Place naan bread on same baking sheet and toast in oven until warmed, ⏱️ 2 minutes to ⏱️ 5 minutes .

   naan bread: 2 pieces
6. 

   6

   Remove pot with lentil mixture from heat and stir in cauliflower, half the cilantro, and half the sour cream . Season with salt and pepper. Garnish with a dollop of sour cream and remaining cilantro. Serve with warm naan flatbreads.

   sour cream: 2 tbsp