Cauliflower, potatoes and lentils

Cauliflower, potatoes and lentils

Stir-frying the cauliflower and potatoes with seeds and spices gives a nice crunchy texture — make sure not to overcook the cauliflower. Puy lentils are a great companion for this but if you are really in a hurry, you can leave them out and add some goat cheese instead.

       • 700 kcal per person  


For two people:

  • Fresh ingredients and groceries
    • 1 cauliflower
    • about 400 g small potatoes
    • 1 cup puy lentils
    • 1 cm fresh ginger, chopped finely
  • From the store cupboard
    • 2 dried tomatoes, roughly chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1 tablespoon sesame seeds
    • 1 tablespoon sunflower seeds
    • 2 tablespoon pumpkin seeds


  • Cook the lentils:
    • Put the lentils, dried tomatoes and cumin in a pot with 2 1/2 cups water (2 cups water for 1 cup lentils, another 1/2 cup for the dried tomatoes).
    • Bring to a boil and let simmer for about 20-25 minutes, stir occasionally.
  • While the lentils are cooking:
    • Wash the cauliflower and cut into florets.
    • Wash but don’t peel the potatoes.
    • Cook the cauliflower in the microwave for 4 minutes at full power (900W).
    • Cook the potatoes in the microwave for 8 minutes at full power (900W).
    • Heat the oil in a large deep pan. I recommend a non-stick pan with a lid.
    • When the oil is hot, add the ginger, seeds and spices and fry over medium heat for a minute.
    • Add the potatoes and fry for a few minutes.
    • Add the cauliflower and stir-fry over high heat for a few minutes.

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Fuss-free food