Cauliflower Vegetable with Lentils and Morels

Ingredients

• 250 g split lentils
• 800 g cauliflower florets
• 1 tsp ground turmeric
• Salt
• 1 onion
• 2 Garlic cloves
• 2 carrots
• 4 tbsp olive oil
• 400 ml Vegetable broth
• 300 g morel mushrooms
• 20 g Parsley (1 bunch)
• 1 tbsp White Wine Vinegar
• Pepper

Instructions

1. 1.

   Rinse lentils in a sieve and drain. Wash cauliflower and cook with turmeric in boiling salted water for about 6 minutes until al dente. Drain and set aside.

2. 2.

   Peel and dice onion, garlic, and carrots. Heat 2 tbsp oil in a pot and sauté onion, garlic, and carrots over medium heat for several minutes. Deglaze with vegetable broth. Add lentils and cook on low heat, stirring occasionally, for about 40 minutes until tender. Add more broth if needed.

3. 3.

   Meanwhile, clean morels and halve them according to size. Wash parsley, shake dry, and chop. When lentils are cooked, heat remaining oil in a pan and fry mushrooms over high heat until golden brown. Mix cauliflower and parsley into the lentils and warm through. Season with vinegar, salt, and pepper.