Stewed Lentils and Cauliflower

Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.

Serves 2


  • 80g red split lentils, rinsed
  • 1/2 cauliflower, cut into florets
  • 2 fresh tomatoes, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1 tbsp tomato puree
  • 600ml vegetable stock
  • 1/4 tsp paprika
  • 1/4 tsp chilli flakes
  • 1/4 tsp turmeric
  • 2 tbsp olive oil
  • Ground coriander
  • Ground cumin
  • Ground mixed spice
  • Salt
  • Pepper


  1. Start by frying the garlic in the olive oil on medium heat until lightly browned.
  2. Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
  3. Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
  4. Pour in the stock, mix well and leave to simmer for 25-30 minutes.

Best served hot.