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Turkish   -   Turkish Cauliflower And Lentil Stew   adapted from Winter Harvest Cookbook by Lane Morgan

  • 1 1/2 Pounds Cauliflower -- Broken Into Florets
  • 4 Tablespoons Olive Oil
  • 1 Cup Onion -- Finely Chopped
  • 1 Medium Carrot -- Finely Chopped
  • 2 Medium Garlic Clove -- Finely Chopped
  • 2 Tablespoons Fresh Parsley -- Finely Chopped
  • 1 Cup Jerusalem Artichokes -- Chopped (Optional)
  • 1 Cup Lentils -- Green Or Brown
  • Salt And Pepper -- To Taste
  • 1/4 Teaspoon Cayenne
  • 1/2 Teaspoon Ground Allspice
  • 1/2 Cup Italian Plum Tomatoes -- Undrained & Chopped
  • 1 Tablespoon Dill Weed -- Dried
Directions Steam cauliflower until barely tender; about 7 minutres; drain and set aside. Heat oil in sausepan. ADd onion, carrot, garlic, parsley and artichoke (if used), and saute over medium heat for 5 minutes. Add lentils, salt, pepper, cayenne, allspice and vegetable broth or water and wine and simmer, covered, stirring occasionally, until lentils are tender, about 30 minutes.
Place tomatoes in large saucepan; add cauliflower, lentils and cooking liquid and simmer, covered, over very low heat for 30 minutres. Add water or broth during cooking as necessary but do no stir the vegetables. Serve hot, sprinkled with dill.
Serves 1
Time to Make 0:00

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