Spiced Lentil, Kale, and Cauliflower Ragout (Stockpot)

  • RECIPE SOURCE www.kitchenonfire.com


  • 3 Tbsp Olive Oil
  • 1 Yellow onion, diced
  • 1 Parsnip, peeled, rolled cut
  • ½ Cauliflower, cut into fleurettes
  • 1 Fennel, diced
  • 1 Red Bell Pepper, julienned
  • 2 Garlic cloves, minced
  • 1 cup French Green Lentils, rinsed
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Cumin seeds
  • 1 bunch kale or, mustard greens, rough chop
  • 3 cups Vegetable Stock
  • ½ bunch Parsley, chopped
  • to taste salt

Cooking Instructions

1. Heat the olive oil in a large pot over medium heat, then add the onions and a pinch of salt. Stir with a wooden spatula as needed.

2. Once the onions are translucent, add the smoked paprika and cumin seed and cook for another minute.

3. Add the lentils, the water, and 1 tsp of salt and bring to a gentle simmer. Then cover with a lid.

4. Simmer covered for 30 minutes.

5. Take the lid off and add parsnips, cauliflower, fennel, bell pepper, garlic, chopped kale, and another couple pinches of salt. Stir well to combine all the ingredients. Put the lid back on.

6. Simmer for an additional 10-15 minutes, or until the lentils are tender.

7. Open the lid, taste, adjust seasoning with salt, add the parsley, and enjoy!

**Optional: additional flavorings and toppings can customize and enhance this dish. Examples: top with pesto, fresh herbs, flavored oils, crème fraiche, and/or spice it up with your favorite spices**