• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time

    30M

    Cook Time

    60M

    Total Time

    60M

    Serves

    8

    Ingredients

    • 2 tablespoons Pure Wesson® Canola Oil, divided
    • Naan Bread, optional
    • 1 cup chopped onion
    • 1 teaspoon minced garlic
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon ground coriander
    • 1 teaspoon salt
    • 2 (2 1/2-inch) Serrano peppers, finely chopped with seeds
    • 1-1/2 cups dry red lentils, sorted, rinsed
    • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained
    • 2 cups vegetable broth
    • 1 can (13.5 oz each) coconut milk
    • 1/2 cup diced carrot
    • 1 cup frozen green peas
    • Cilantro, chopped, optional
    • Plain Greek Yogurt, optional
    • 1 large head of cauliflower, cut into small florets (about 5 cups)

    Directions

    1. In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
    2. Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
    3. Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes.
    4. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.