Warming Cauliflower and Lentil Dal

🥘 Ingredients

• cauliflower florets
  20 oz
• cilantro
  ½ ounce
• curry powder
  2 tbsp
• diced tomatoes
  2 can
• garlic
  4 clove
• green beans
  12 oz
• naan breads
  4 piece
• olive oil
  4 tsp
• pepper
• red lentils
  1 c
• salt
• sour cream
  1/2 c
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• medium pot
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower florets on a baking sheet with a drizzle of olive oil . Season with salt and pepper . Roast in oven until tender and lightly browned, ⏱️ 20 minutes to ⏱️ 25 minutes .

   cauliflower florets: 20 oz, olive oil: 4 tsp, salt, pepper
2. 

   2

   Wash and dry all produce. Peel and finely chop yellow onion . Mince or grate garlic . Roughly chop cilantro . Trim any stems from green beans , then chop into bite-sized pieces.

   yellow onion: 1 unit, garlic: 4 clove, cilantro: ½ ounce, green beans: 12 oz
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: 2 tbsp
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: 2 can, red lentils: 1 c, veggie stock concentrate: 2 unit
5. 

   5

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

   naan breads: 4 piece
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: 1/2 c