Can I use green lentils instead of red lentils?

Just note that their cook times are completely different. Red lentils cook up faster and will break down a little easier compared to green lentils. You can increase the cooking time by an additional 15 minutes or until the lentils are cooked through really well. The texture of the final dish will be different as green lentils tend to hold their shape better than red lentils, so you might see it is more of a soup consistency.

Can this be made in a pressure cooker?

These lentils are easy to make in a pressure cooker. If your pressure cooker has a sauté function, I do recommend following the steps detailed regarding sautéing the onions, peppers, garlic and herbs to help create the best flavor. Add in the remaining ingredients, give a good stir, seal it and then allow to pressure cook on high for 4 minutes and allow the pressure to release naturally.

How long will this lentil stew last?

After cooking, allow your stew to come down to room temperature before storing in airtight containers. Your stew can be placed in the fridge for up to 4 to 5 days in the fridge and in the freezer for up to 1 month.

Sautéed Garlic and Cauliflower Red Lentil Stew

Description

A red lentil stew paired with sautéed garlic and cauliflower. Infused with fresh thyme and a drizzle of balsamic vinegar, this stew is hearty, savory and a super easy and quick dinner to whip up.

Ingredients

Scale

1 tbsp olive oil
1/2 yellow onion, diced
2 bay leaves
2 red bell peppers, diced
5 cloves garlic, minced or crushed
1 tsp dry basil
1 tsp dry oregano
1/2 tsp ground coriander
1/2 a head medium sized cauliflower, cut into florets (about 2 cups)
15 oz canned crushed tomatoes
1 1/2 cups dry red lentils
4 1/2 cups vegetable broth
6–7 sprigs of fresh thyme
1–2 tbsp of balsamic vinegar
Salt and pepper to taste

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Instructions

Heat up your oil in a large sauté pan or pot. Add in onions and bay leaves with a pinch of salt and sauté until the onions have become translucent, about 3 minutes.
Add in your diced peppers and continue to sauté for 1-2 minutes.
Stir in your garlic and herbs, making sure to continue to sauté until the garlic is fragrant, about a minute.
Add in your cauliflower and stir into the herby onion mixture until well coated. Stir the cauliflower occasionally for 3 minutes and then stir in your tomatoes, continuing to stir for an additional 2 minutes.
Pour in your red lentils, vegetable broth and give a good stir before adding in the fresh thyme sprigs. Bring to a boil, reduce the heat to a simmer and allow to cook covered for 15-20 minutes or until lentils and cauliflower are cooked through.
Remove the lid along with the bay leaves and thyme sprigs, then stir in your balsamic vinegar. Season your stew to taste by adding in some salt and pepper to your liking.

Notes

Give your lentils a rinse before using. Place your lentils in a strainer and rinse well under water. This will help to remove dirt and also help make you aware of any debris or odd looking pieces.

Cook the spices before adding in the cauliflower and lentils. Focus on building the flavor by sautéing the onions, garlic, and herbs. This will help to make the resulting stew more bold in flavor.

Swap in different vegetables if preferred. While the red lentils and the cauliflower are the star, this stew works with other neutral vegetables like diced zucchini or eggplant.

While not needed for the recipe, adding a squeeze of lemon at the end will help you absorb more of the iron in this dish.