Golden Lentil Stew with Cauliflower Rice

Lentils have been cooked in simple pots across South Asia for a very long time, and this stew follows that same logic. You start with a soft base of onion, garlic and ginger, bloom the spices in it until the kitchen smells warm and toasty, then let the lentils do the slow work. Coconut milk rounds out the tomato so the sauce tastes full without being heavy.

A quick word on lentils, since they are the star here. Dry lentils hold their shape better than most beans when cooked, so they make a stew that feels hearty without turning to mush. Rinsing them first gets rid of dust and loose starch, which keeps the broth clear. If you like a looser, soupier pot, add a splash of water near the end. If you want it thicker, let it sit uncovered for a few minutes once the lentils are tender.

This stew keeps well. Cool it, then store it in a covered container in the fridge for up to four days. The flavors settle and deepen, and the lentils will drink up some of the sauce, so you may want to loosen it with a little water when you reheat it. It also freezes nicely in portions. Keep the cauliflower rice separate and steam a fresh batch when you are ready to eat, so it does not go watery.

For a simple meal, serve it with a bowl of cucumber and tomato salad with lemon and a pinch of salt, which brings a cool, sharp contrast to the warm spices. If you want something green on the side, a plate of quick-sauteed greens works well. You could also pair it with Hearty Spiced Chickpea Curry for a bigger spread, or stir fry some green beans with grated coconut from Goan Stir-Fried Green Beans with Coconut to keep the coconut theme going across the table.