Curried Coconut Cauliflower Lentils.

1 c dry lentils

4 c cold water

1 bay leaf

4 cloves garlic, smashed and minced

1 head cauliflower, cut into 1/2″ pieces

1-2 heaping tbsp curry powder

1 can coconut milk

Rice, cilantro, and soy sauce for serving (optional)

Olive oil

Sea salt

In a large saucepan with a lid, combine lentils, water, and bay leaf. Prop lid so that it releases some steam. Bring to a boil; reduce heat to simmer 20 minutes or until lentils are soft but still intact. Drain and remove from pan, reserving bay leaf. In the same saucepan, heat 2 tbsp oil over medium-high heat and saute garlic for 30 seconds, seasoning lightly with salt. Add cauliflower and more salt and cook until cauliflower starts to soften, about 3 minutes. Sprinkle 1 tbsp curry powder over cauliflower and garlic, stirring to generously coat each piece with curry powder. It should be dry. Stir for 1 minute, lightly toasting curry powder. Stir in lentils, reserved bay leaf, coconut milk, and a little more salt. Taste; adjust seasoning as necessary. Reduce heat to medium and simmer for 5 minutes or until cauliflower is tender. Serve over rice topped with cilantro and soy sauce.

Lentil Sloppy Joe’s.

Lentils: cheap, meaty (but not), vegetarian, kid-approved. Get on board!

1 c lentils (I used green)
1 bay leaf
1 medium onion, diced
2 stalks celery, sliced lengthwise and chopped
1 large carrot, chopped
1/2 c barbecue sauce (I used Sweet Baby Ray’s)
1/2 c ketchup
1 c canned tomato sauce
1 tbsp apple cider vinegar
2 tsp soy sauce
2 heaping tsp ground mustard powder
1/2 tsp garlic powder
2 tsp salt
1/2 tsp black pepper
Olive oil

In a large skillet with a lid, combine lentils, bay leaf, and 4 c cold water. Bring to a boil; lightly cover with lid (allow steam to escape), reduce heat, and simmer until lentils are tender and no longer crunchy, about 20 minutes. Drain; remove and discard bay leaf, and set lentils aside. In same skillet, heat olive oil to a shimmer and add vegetables plus 1 tsp salt. Saute until vegetables are lightly tender, about 7 minutes. Meanwhile, in a 2 c measuring pitcher, combine barbecue sauce, ketchup, tomato sauce, vinegar, soy sauce, mustard powder, garlic powder, 1 tsp salt, and black pepper. Add drained lentils to softened vegetables and toss to combine. Pour sauce over lentil and vegetable mixture and gently stir to coat. Simmer over low heat with lid cocked until lentils take on flavors of sauce and vegetables, about 15 minutes, stirring regularly. Serve over bread or vegetables. Eat with a fork and knife!