Red Lentil Bowls with Roasted Cauliflower

Ingredients

For the Red Lentils

• 1 inch ginger
• 4 cloves garlic
• 1 tablespoon canola oil
• 1 small sweet yellow onion, diced
• 2 large carrots, peeled and diced
• 1 teaspoon whole cumin seeds
• ½ teaspoon kosher salt
• 2 tablespoons tomato paste
• 1 tablespoon gochujang
• 2 teaspoons garam masala
• ¼ teaspoon turmeric
• 14.5 ounce can petite diced tomatoes with juices
• 13.5 ounce can coconut milk
• 1 ¼ cups vegetable broth
• ¾ cup red lentils
• 3-4 handfuls spinach (optional)
• 1 small lime
• to taste fresh chopped cilantro
• for serving cooked quinoa or rice

Roasted Cauliflower and Chickpeas

• 1 tablespoon canola oil
• 1 large head cauliflower, cut into florets
• 15 ounce can chickpeas, drained and rinsed
• ¾ teaspoon garam masala
• ½ teaspoon ground cumin
• ¼ teaspoon kosher salt

Instructions

Nutrition Facts (estimated)