Today’s recipe is another favourite of mine. I discovered it in 2005, at an Ontario yoga retreat. The Chef delighted us with a Cauliflower & Lentils Stew. My vegetarian friends love it and so do I! 

In the depth of winter, I put it over Lundberg Brown or Basmati Brown rice. In the spring, I serve it with a fresh green salad. It is not spicy but has an amazing flavour. In addition, it freezes well, and you can slowly re-heat the leftovers on low. I hope you enjoy trying something new. 

You will need the following:

  • 4 tbsp. of sunflower oil. (FYI-in a pinch one time, I used olive oil and it was OK)  
  • 1 cup chopped onion
  • 2 large carrots-chopped 
  • 2 cloves of fresh garlic - minced
  • 2 tablespoons of parsley (optional garnish)
  • 1 1/2 cups of green lentils or brown (green is better)
  • 1 28 oz can of tomatoes (whole or chopped, not puree)
  • 1 head of cauliflower
  • 1 red bell pepper (not green!)
  • 3 cups of water or vegetable stock or combo of both. (Note- I change it up all the time. I even used chicken stock ... it wasn’t all veg but was excellent too!)
  • 2 bay leaves
  • 1/2 tsp chili powder
  • 1 tsp of cumin
  • 1/4 cayenne pepper



  • heat oil in large soup pot
  • add onions and garlic and sauté over med. heat for 5 minutes
  • add lentils, carrots, spices and stock. Bring to a boil and simmer over low heat for 25 minutes
  • add tomatoes - (if whole mash them up a bit to get juices out)
  • add cauliflower florets, bell pepper and cook until the cauliflower starts to get soft (approx.10 -15 min)
  • garnish with parsley before serving


Suggestion: I usually put in large bowls; however I plate it when serving over rice.

If your preference is spicy just add a pinch more cayenne and cumin. 


Sending peace and light your way,



April 07, 2020 — Aileen Selkirk

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