Indian-Style Stewed Lentils with Roasted Cauliflower & Naan

Indian-Style Stewed Lentils

with Roasted Cauliflower & Naan

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 720 Cals/serving
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In this comforting dish, hearty roasted cauliflower steaks are elevated by some of our favorite Indian ingredients: savory tomato chutney, which gives bold flavor to our lentils, and warm, toasty naan bread, which is perfect for scooping them up.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Remove the leaves of the cauliflower; cut through the stem into 1-inch-thick steaks (keeping them as intact as possible). Quarter and deseed the lemon

Cook the aromatics:
2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste, tomato chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Cook the lentils:
3 Cook the lentils:

Add the lentils, saffron, coconut milk (shaking the can before opening), and 2 1/4 cups of water. Season with salt and pepper; stir to combine. Cook on medium-high, stirring occasionally, 30 to 32 minutes, or until tender. Turn off the heat. 

Roast the cauliflower:
4 Roast the cauliflower:

While the lentils cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and evenly top with the juice of 2 lemon wedges.

Warm the naan:
5 Warm the naan:

Once the cauliflower has roasted about 20 minutes, place the naan on a large piece of foil. Tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut each piece into 6 equal-sized wedges. 

Finish the lentils & serve your dish:
6 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the yogurt and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the roasted cauliflower. Serve with the naan wedges on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Remove the leaves of the cauliflower; cut through the stem into 1-inch-thick steaks (keeping them as intact as possible). Quarter and deseed the lemon

2 Cook the aromatics:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the tomato paste, tomato chutney, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Cook the aromatics:
Cook the lentils:
3 Cook the lentils:

Add the lentils, saffron, coconut milk (shaking the can before opening), and 2 1/4 cups of water. Season with salt and pepper; stir to combine. Cook on medium-high, stirring occasionally, 30 to 32 minutes, or until tender. Turn off the heat. 

4 Roast the cauliflower:

While the lentils cook, place the cauliflower steaks on a sheet pan. Drizzle with olive oil and season with salt and pepper; carefully turn to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until browned and tender when pierced with a fork. Remove from the oven and evenly top with the juice of 2 lemon wedges.

Roast the cauliflower:
Warm the naan:
5 Warm the naan:

Once the cauliflower has roasted about 20 minutes, place the naan on a large piece of foil. Tightly wrap to seal. Place directly onto an oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Cut each piece into 6 equal-sized wedges. 

6 Finish the lentils & serve your dish:

To the pot of cooked lentils, add the yogurt and the juice of the remaining lemon wedges; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the roasted cauliflower. Serve with the naan wedges on the side. Enjoy! 

Finish the lentils & serve your dish: