Applying heat to crucifers denatures its important myrosinase enzyme. In this fragrant stew, we offset the loss by stirring fresh greens back in. This is a great recipe to utilize pre-packaged baby kale if you don't have fresh whole leaves on hand.
· 1 cup green or brown lentils, rinsed and drained
· 2 3/4 cups water
· 2 teaspoons olive oil
· 1 onion, diced
· 1 clove garlic, minced
· 1 teaspoon sea salt, and to taste
· 1 teaspoon each: coriander, ground cumin and tumeric (or use a curry paste)
· 1/2 teaspoon ground cinnamon
· 2 cups cauliflower florets
· 1 cup tomato sauce
· 1 teaspoon ginger, dried or 2 teaspoons fresh grated
· Pinch cayenne
· 2+ cups baby kale or kale mix
· Roasted cashews for garnish (optional)
- Bring lentils and 2 cups of water to boil. Lower heat, cover and simmer until tender and water is absorbed, about 25-30 minutes.
- Meanwhile. heat olive oil and sauté onion, garlic and salt until onion is soft but not browned.
- Add all remaining ingredients (except for kale and cashews) plus 3/4 cup water. Cover and simmer until cauliflower is al dente, about 15 minutes. Add more water as needed to keep sauce fluid but not runny.
- Stir in the greens. Cover pot and allow to wilt for 30 seconds - 1 minute.
- Gently fold the cauliflower into the lentils.
- Serve and garnish with cashews.