5 from 1 vote
Vegan Cauliflower Stew with Lentils and Squash {GF}
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
A super comforting and rich vegan cauliflower stew made with lentils, squash and an incredible blender made sauce. Easy dinner recipe. 16g of protein per serving.
Course: Dinner
Cuisine: gluten free, Healthy, Vegan
Servings: 5
Calories: 374 kcal
Author: Vicky Berman
  • 8 cloves garlic
  • 1 red onion
  • 3 cups tomatoes diced
  • 1 cup basil chopped
  • 1/4 cup extra virgin olive oil
  • 3/4 cup baby lentils
  • 1 head cauliflower cut into florets
  • 2 zucchini halved and quartered
  • handful spinach chopped
  • salt/pepper/paprika to taste
  • garnish: lime juice
  • 1 cup quinoa cooked according to package directions.
  1. In a blender combine garlic, onion, tomatoes, basil, salt to taste and olive oil. Blend until smooth.
  2. Heat pot over medium-high heat and add blender mixture. Cook for a few minutes, stirring occasionally.
  3. Cook quinoa according to package directions.
  4. Add lentils to pot. Bring to a boil, reduce heat and simmer. Cook for 10 minutes.
  5. Add caulfilower to pot. Cook for 10 minutes.
  6. Add zucchini to pot and cook for 10 minutes.
  7. Add spinach to the pot, stir and cook for 1-2 more minutes.
  8. Serve over cooked quinoa, drizzled with lime juice.