from CCNM’s Simply Healthy Cookbook 2002
3 – 4 cups water
1 cup red lentils
1 onion, finely chopped
1 cup peas
2 Tbsp. butter or 1 Tbsp. unrefined, cold-pressed oil
2 – 3 tsp. honey
2 tsp. curry powder
1 tsp. sea salt
1 tsp. turmeric
¼ tsp. cayenne
¼ tsp. cumin
¼ tsp. coriander
dash cinnamon
dash ground cloves
1 – 2 cups cauliflower, chopped in florets
Cook the lentils, onions and peas in water for approximately 15 – 20 minutes. Drain. Steam cauliflower separately until tender. Add butter, cauliflower, spices and honey to lentils. Cook for 5 – 10 minutes. Serve with brown rice, millet, quinoa or other whole grains.
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