The Recipes

Lentils with Cauliflower and Endive

I have been obsessed with lentils lately.  Indian lentils, lentil soup... just yum.  I made the veggies a little bit bigger since this is the main attraction on my plate tonight.

Lentils with Cauliflower and Endive


- 1/4 c. green lentils
- 1/4 c. vegetable broth
- 1/4 large yellow onion, diced
- 1 carrot, peeled and diced
- 1 celery rib, diced
- 2 garlic cloves, peeled
- 1/2 c. cauliflower, cut into bite-size pieces
- 1 bulb endive, rinsed and end removed
- 1 T. of dijon mustard
- splash of white wine vinegar
- 3 T. of olive oil, plus a few extra drizzles
- salt
- pepper

Preheat the oven to 350 degrees.

Start the lentils cooking.  Drizzle a light layer of olive oil in the bottom of a pot.  Add the onion, celery, and carrots and let them soften for 6-7 minutes.  Smash each garlic clove once with the flat side of your knife.  Add the lentils, broth and garlic to the pot.  Cover and let them simmer for 40-45 minutes.

Scatter the cauliflower on a small baking sheet.  Drizzle the cauliflower with olive oil and season with salt and pepper.  Roast the cauliflower in the oven for 30 minutes.

In a small bowl, whisk together the mustard and vinegar.  Slowly whisk in the olive oil and season with salt and pepper.  Set aside.

When the lentils are cooked, drain any excess liquid and season them with salt and pepper.  Add the lentils to the vinaigrette and stir to coat.  Plate the lentils and top with the cauliflower.  Serve with a few pieces of the endive to scoop up the lentils.