Spiced Red Lentil & Roasted Cauliflower Bowls with Lemon-Herb Yogurt
These vibrant bowls feature warmly spiced red lentils simmered on the stovetop, topped with pan-seared cauliflower and a cooling dairy-free lemon-herb yogurt sauce. Perfect for a speedy, protein-packed, and dairy-free meal.
- 1 cup red lentils, rinsed
- 3 cups cauliflower florets
- 2 tbsp olive oil
- 0.5 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp paprika
- 2 cups vegetable broth
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.75 cup dairy-free plain yogurt (such as coconut or almond-based)
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cauliflower florets, season with half the salt and pepper, and cook, turning occasionally, until golden and crisp-tender.
⏱️ 7 minutesMeanwhile, in a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 2 minutes. Stir in garlic, cumin, coriander, and paprika; cook 30 seconds until fragrant.
⏱️ 2 minutesAdd rinsed red lentils and vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer until lentils are tender and most of the liquid is absorbed, about 8 minutes. Season with remaining salt and pepper.
⏱️ 8 minutesWhile lentils cook, whisk dairy-free yogurt, lemon juice, parsley, and dill in a small bowl until combined.
⏱️ 1 minuteTo serve, divide lentils among bowls, top with roasted cauliflower, and drizzle with lemon-herb yogurt.
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Nutrition Information
Per serving. Values are approximate and may vary.
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