Red lentil and cauliflower stew: serves 6 (prep 10 mins, cooking 45 mins)

this is comfort food at its best...

Ingredients

·       4 tablespoons olive oil

·       2 medium yellow onions

·       6 cloves garlic, minced in a garlic crusher

·       8 stalks celery

1    1 tablespoon ground cumin

·       1 teaspoon turmeric

·       2 teaspoons ground cinnamon

·       2 teaspoons cayenne pepper

·       2 cans chickpeas, drained

·       2 cans chopped tomatoes

·       2 cauliflowers, diced

·       2.5 litres chicken stock

·       2 cups of red lentils

·       2 bay leaves

method

1.     Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened (about 5-10 mins). Finely dice the celery while the onions and garlic are sautéing, then add to the pot and continue to fry gently for 2-3 minutes more.

2.     Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook the spices with the vegetables for 1-2 minutes.

3.     Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower. Stir the pot until everything is well mixed.

4.     Add the stock and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the soup / stew simmer on low, with the lid, for 30 minutes.

5.     After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste.