Oven Roasted Cauliflower and Sweet Potato on Lentil Stew
Another meatless Monday. I love lentils and they make a nice base. Add a scoop of sweet oven roasted cauliflower and sweet potato, a slab of homemade bread, and no one will miss the animal protein.
The stew is very adaptable – what do you have in the crisper?
Here’s what I have:
You’ll also need some:
Salt & Pepper
Some herbs (I used rosemary)
4 cups of liquid. If you want this to be vegan you could use vegetable stock or even water. I used chicken broth.
Preheat the oven to 350F.
Break down the vegetables with your favorite knife. I enjoy this, it is somewhat Zen for me.
I found some mushrooms so I put them in too.
Add the lentils.
Add 4 cups of liquid and tomatoes.
Bring to a boil, cover, reduce heat and simmer until lentils are tender – about 45 minutes.
Add about 1/3 cup (or less) of olive oil to a oven safe pan.
Add the cauliflower and sweet potatoes, a pinch of salt and the rosemary.
It always surprises me how fast it breaks down. Looks (and smells) good!
Another 10 minutes or so, until the vegetables and lentils are tender.
Plate and enjoy!
I did add a splash of balsamic vinegar for a little sharpness. Delicious!
Until next time, Eat Well & Keep Digging!