Spiced Lentil and Vegetable Stew, Roasted Cauliflower, Quinoa

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Step 1

Rinse the lentils under cold water and set aside.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the vegetables are soft, about 5 minutes.

Step 3

Add the cumin, coriander, turmeric, and cinnamon to the pot. Cook for another minute until the spices are fragrant.

Step 4

Add the diced tomatoes, vegetable broth, and lentils to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.

Step 5

Meanwhile, preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until cauliflower is golden brown.

Step 6

In a small bowl, whisk together the tahini, lemon juice, and 2 tablespoons of water until smooth. Season with salt and pepper.

Step 7

To serve, divide the lentil stew, roasted cauliflower, and quinoa among plates. Drizzle the tahini sauce over the top. Enjoy!