Food & Cooking Recipes Cauliflower-and-Lentil Stew with Onion Relish Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on March 14, 2022 Rate PRINT Share Close Photo: Nico Schinco Prep Time: 25 mins Total Time: 45 mins Servings: 4 This fresh take on lentil stew combines the warming spices of garam masala, ginger, and fire-roasted tomatoes with cauliflower, red lentils, and baby kale. A zesty onion relish brightens up this vegan bowl that will keep bellies warm and full on a chilly night. Ingredients 1 red onion, finely chopped (about 1 ¼ cups) and divided 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 tablespoons minced fresh ginger (from a 2-inch piece) Kosher salt and freshly ground pepper 1 teaspoon garam masala or berbere spice blend 1 cup red lentils, rinsed and picked through 4 cups cauliflower florets, cut into bite-size pieces (from ½ head) 1 can (14.5 ounces) diced fire-roasted tomatoes 3 cups packed baby kale ½ teaspoon finely grated lime zest, plus 3 tablespoons fresh juice Directions Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes. Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes. Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil. Originally appeared: Martha Stewart Living, April 2022 Rate It PRINT