LENTILS AND CAULIFLOWER WITH CURRY

1 tbsp canola oil
4 cups small cauliflower florets
1/2 cup chopped red onion
1/2 cup chopped carrot
1 cup dried lentils
2 tsp minced garlic
1 tsp curry powder
1 1/2 cups vegetable broth
1/4 tsp salt
1/2 cup fat-free plain yogurt
Fresh cilantro

Heat 2/3 of the oil in a large deep skillet over medium-high heat. Add the cauliflower; cover and cook, tossing occasionally, for 5 minutes or until lightly charred. Don't let cauliflower brown too fast so lower heat if necessary. Remove to a plate and set aside.

Place the skillet over medium heat and add the remaining oil. Add the carrot and onion; cook, stirring, for 3 minutes or until they start to soften. Stir in the lentils, curry powder and garlic. Cook, stirring to coat, for 3 minutes. Add the broth and bring almost to a boil. Partially cover the pan and reduce heat to simmer. Simmer for 20-25 minutes until the lentils are almost tender.

Add the cauliflower back into the skillet. Partially cover and simmer for 5 minutes or until the cauliflower is tender and the lentils are cooked. Stir in the salt.

To serve, place on 4 small plates and add a dollop of the yogurt to each plate. Sprinkle with the cilantro.

 

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