Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1/2 medium head cauliflower (about 12 oz trimmed) into bite-size florets. Finely dice 1 medium yellow onion (about 6 oz), and mince 3 garlic cloves. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. 2.

   Toss the cauliflower on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon extra-fine sea salt. Spread into a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

3. 3.

   Meanwhile, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 8–10 minutes, stirring frequently, until soft and lightly golden. Add 1 tablespoon water if it starts sticking.

4. 4.

   Reduce the heat to medium-low and add the minced garlic. Stir for 30 seconds, then add the spices:

   • 2 teaspoons ground paprika
   • 3/4 teaspoon ground ginger
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant; do not let the paprika scorch.

5. 5.

   Add the rinsed lentils, 2 1/2 cups water, and 1 teaspoon extra-fine sea salt. Bring to a gentle boil, then reduce the heat and simmer partially covered for 20–25 minutes, stirring occasionally, until the lentils collapse into a thick, spoonable stew. Add water 2 tablespoons at a time if it becomes too thick before the lentils soften.

6. 6.

   Squeeze 1/2 medium lemon to obtain 1 tablespoon juice. Remove the stew from the heat and stir in the lemon juice.

7. 7.

   Divide the lentil stew between two shallow bowls. Arrange the roasted cauliflower alongside and partly over the stew, keeping its browned edges visible, and serve hot.

Want more detail? See the temperature guide.