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Turmeric Stewed Red Lentils & Cauliflower with Garlic Shrimp

Turmeric Stewed Red Lentils & Cauliflower with Garlic Shrimp

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Nutrition

500 calories or less

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tbsp coconut oil
1 tsp coconut oil for the shrimp
1 cup onion white; thinly sliced
1 tbsp ginger fresh; minced
1 head cauliflower cut into medium size florets
1 tsp turmeric ground
1/4 tsp red pepper flakes or more, optional
2 1/4 cups vegetable stock or chicken
1 cup lentils, red split dried
3/4 pound shrimp baby; raw, cleaned (option to use chicken)
2 cloves garlic minced
1 tbsp lemon juice and zest
1/4 cup green onions chopped; or cilantro, or both (reserve some for garnish)
1 tbsp sesame seeds black; toasted

Instructions

Heat 1 tbsp (15 mL) oil in a large pot on medium heat. Add white onion and ginger, and sauté until soft and lightly golden.
Stir in the cauliflower florets and cook on medium heat until the cauliflower is lightly browned, approximately 3 minutes, stirring occasionally.
Stir in turmeric and chili, and continue to cook for another minute.
Deglaze the pan with stock and stir in the lentils. Simmer with the lid on until lentils are cooked and cauliflower is tender, approximately 7-9 minutes, stirring occasionally. Add more stock or water as desired.
For the shrimp (while the lentils and cauliflower are simmering away): pat the shrimp dry with paper towel and season with salt and pepper. Heat the remaining coconut oil in a medium pan on medium heat and add the garlic and cook until tender. Add the shrimp and cook until opaque and cooked through. Remove from the pan and reserve.
Once the lentils and cauliflower are tender, add the lemon juice and zest, green onions and cilantro. Season with salt and pepper as desired.
Portion into bowls, divide the shrimp evenly and garnish with remaining green onions, cilantro and toasted seeds. Enjoy!