Curried Lentil and Vegetable Cassoulet

Name: Curried Lentil and Vegetable Cassoulet
Yield: serves 8 as a side dish, 4 as a main course
Ingredients: 4 tablespoons olive oil; 1 cup diced carrots; 1/2 cup finely diced celery; 6 to 8 cauliflower florets, halved; 4 shallots, peeled and quartered; Kosher salt; 2 cloves garlic, thinly sliced lengthwise; 2 teaspoons grated fresh ginger; 1 1/4 cups dried brown lentils; 1 bay leaf; 2 teaspoons cumin seeds, toasted; 1 cup dry white wine; 2 1/2 cups vegetable stock; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 1/4 teaspoon cayenne pepper; 2 to 3 tablespoons extra-virgin olive oil

January 24, 2012

Cassoulet is a traditional French dish of white beans and various meats, cooked slowly for the flavors to blend. This fragrant vegetarian version uses Indian spices and lentils rather than white beans. It’s wonderful as a main course or as a side dish with roasted chicken or fish.

Recipe notes

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