Submitted by Christopher Robertson
Serves 4-6
Cook two cups of red lentils per cooking instructions, drain and set aside in a large pot.
Finely chop 2 cups of fresh cauliflower.
Dice 1 onion (white or yellow).
Mince 2 – 4 cloves of garlic (to taste).
Blend one can of diced tomatoes with basil and oregano with the following spices:
1-2 T red curry paste
1 T curry powder
1 tsp. turmeric
1 tsp. chili powder
1 tsp. salt
1/2 tsp. sugar
black pepper to taste
Sauté cauliflower, onion, salt, pepper and garlic in a pan. Add the blended tomato sauce mixture and cook until sauce and vegetables take on flavor. Add cooked lentils and blend mixture until flavors are all incorporated.
Serve with pita, flat bread, or rice.
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