Zesty Moroccan Lentil Stew with Roasted Cauliflower

Ingredients

• 1 cup brown lentils, rinsed
• 3 cups low-sodium vegetable broth
• 1 15oz can diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups cauliflower florets
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the onion and sauté for 3-4 minutes until translucent.