Hot of the press! I made this last night as had all of the ingredients in my fridge/cupboards. This was a hit and tastes even better the next day! You can see my fork stuck in it ready to demolish it! I needed a break from carbs and this was the perfect solution – it was easy to digest and light, full of protein and iron – winner-winner lentil dinner 🙂
2 tbsps rapeseed oil
1 x large red or brown onion finely chopped and diced
3/4 cup of lentils (I used brown lentils washed)
1 x head of cauliflower (riced/grated)
1 x carrot grated
1-2 tsp garlic granules
good quirt tomato puree
1/2 cup of flour (brown all-purpose)
1 – 2 tbsp curry powder
1 x tsp cumin
1 x tsp cinnamon
1 -2 tsp turmeric
Salt and pepper to taste
Wash the lentils thoroughly then bring them to a boil in lightly salted water (enough to cover them by about an inch), then reduce the heat to medium and cook for about 20 minutes. Drain and set aside.
Grate your cauliflower into a large bowl and set aside.
Chop your red onion finely and put in a bowl with the flour, garlic granules, salt & pepper, mix together well so all the onions are coated – I added a little drizzle of oil to help the process.
Heat a heavy-bottomed frying pan with the rapeseed oil at medium heat. Then add in the coated onions and saute until brown and crispy – but not burnt! towards the end of cooking the onions add the grated carrot and the tomato puree.
Once cooked add in the curry powder, cumin and cinnamon stirring all the time, followed by the drained lentils and a little drizzle of oil. Mix together well and reduce to very low heat ( if it is a little dry add a little bit of boiling water)
In another frying pan, add some oil and heat to medium. Once hot add the cauliflower rice a little at a time, stir well add the turmeric and season with salt & pepper to taste. Stir constantly for 4-5 mins and then turn the heat right up to finish off.
You can either mix everything together but I preferred to serve the lentils on top of the cauliflower rice. If you like you could sprinkle with cashew nuts and serve with a fresh green salad.