for the lentil stew
- 300 g cauliflower (wash, cut into small florets)
- 140 g brown lentils (soak in plenty of water overnight)
- 120 g carrots (peel, quarter and cut into 1 cm pieces)
other ingredients and spices
- 900 ml vegetable stock, lightly salted
- 4 tbsp of peanut oil
- 2 tbsp almond flour
- 1 tbsp. Tamari (soy sauce)
- 180 g carrots (peel, coarsely grated)
- 1 tbsp curry powder
- 1 tsp cumin
- ½ tsp turmeric powder
- 1 pinch of Saffron
- 2 tbsp of finely chopped parsley
- salt and pepper
- Pour the lentils over a sieve, rinse thoroughly and set aside.
Heat 2 tbsp of peanut oil in a stock pot. Braise the carrots and celery for 3 minutes. Then dust with cumin, saffron, turmeric and cardamom and steam for 1 minute. Remove the vegetables from the pan and set aside.
Preheat the oven to 400 ° F convection and provide a fireproof mold.
Fill the vegetable stock into the pot and bring to a boil. Add the lentils and simmer for about 30 minutes.
Add the cauliflower florets to the dish and marinate with the remaining peanut oil, agave syrup, curry, salt and pepper. Then put in the oven and roast for about 15 to 20 minutes.
Ten minutes before the lentils are cooked, add the vegetables and simmer until the end of cooking. Finally, add Tamari, stir in the almond paste and season with salt and pepper.
Spread the lentil stew on two plates, place the cauliflower florets on top and serve with parsley.