Tuesday, November 13, 2012

Spiced Lentils with Mashed Cauliflower and Delicata Squash

Spiced Lentils with Mashed Cauliflower & Delicata Squash

1 small yellow onion, diced
olive oil
1 small carrot, chopped
1 cup mixed french lentils
1/4 tsp turmeric
1 1/2 tsp coriander
1/4 tsp cumin
3/4 - 1.5 cups veggie stock (Depends on how soft you like your lentils. We like them a bit firm so I used 3/4 of a cup.)

1 small delicata squash, cut into rings and seeded

1 small head of cauliflower, chopped
2-3 Tbsp soy creamer or almond milk
1 1/2 Tbsp Earth Balance
salt & pepper
1/8 to 1/4 tsp cayenne

In a pot, cook the onions in some olive oil until translucent. Add carrots and cook until softened. Add in spices, lentils, and veggie stock. Cover and simmer until most of the liquid has been absorbed. Once the liquid's absorbed and the lentils are cooked, remove from heat and set aside.

While the lentils are cooking, steam the delicata squash for 5-10 minutes until bright yellow-orange and tender. Remove from pot and set aside.

Steam the cauliflower for 20-30 minutes until very soft. I mean very - like falling apart soft. Remove from heat and drain off the water. Return cauliflower to the pot and mash with a potato masher after adding in Earth Balance, soy creamer, salt, pepper, and cayenne. After mashing it a bit, get it really smooth by transferring it to a food processor. Process until it looks like mashed potatoes.

To plate: Place a base of the mashed cauliflower in the center of a plate. Top with some of the lentil mixture and 2-3 squash rings. Sprinkle with a little salt and if you like, drizzle a little olive oil on top. Serve!

Serves 3-4.

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