Spicy Lentil Stew

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Step 1.

Preheat your oven to 180°C/356°F.

Step 2.

Cut your cauliflower florets in half and place on a baking tray. Drizzle olive oil over the cauliflower and season with all of the turmeric, 1 Tbsp of your paprika, 1 Tbsp of cumin, ½ Tbsp of chilli flakes, a pinch of salt and a good crack of black pepper. Mix the cauliflower to coat in the seasoning and whack in the oven for 20 minutes or until crispy and golden.

Step 3.

Add a large handful of coriander to a food processor, leaving a few sprigs for garnish. Add one clove of garlic and the juice of half a lemon to the blender with 2 tbsp of olive oil and a pinch of salt. Blitz until the coriander is finely chopped.

Step 4.

Add the yoghurt to a bowl and pour in the coriander oil. Mix to combine and season to taste. Place the coriander yoghurt in the fridge until serving.

Step 5.

Time for that spicy stew. Finely dice your onion and carrot. Heat a drizzle of olive oil in a large saucepan on medium heat and add the onion and carrot. Cook for 3 minutes, stirring often.

Step 6.

Mince the remaining cloves of garlic and add them to the pan with the rest of the chilli flakes, a pinch of salt and a few grinds of pepper. Give it a stir before adding the remaining cumin and paprika. Coat the veg in the spices, add the tomato purée and lentils and give it all a mix. Pour the stock into the pan and leave to simmer for 20 minutes, stirring occasionally.

Step 7.

Once the stew has cooked down, quarter your tomatoes and add them to the pan along with your spinach. Stir the spinach into the stew and leave to rest for 5 minutes.

Step 8.

Serve the spicy lentil stew with a drizzle of coriander yoghurt and your crispy cauliflower. Chop the rest of the fresh coriander and sprinkle it over the stew with a crack of black pepper. Dig in!

Make sure the coriander yoghurt has time to infuse before serving for that added punch of flavour.

1 Cauliflower
1 Tbsp Turmeric
2 Tbsp Paprika
2 Tbsp Cumin
1 Tbsp Chilli Flakes
Bunch of Coriander
3 Cloves of Garlic
Half a Lemon
250g Coconut Yoghurt
1 Onion
1 Carrot
2 Tbsp Tomato Purée
600g Lentils (In Water)
1 Litre Vegetable Stock
8 Cherry Tomatoes
100g Spinach
Olive Oil