Ingredients (serving 4)
- 2 tins of Lentils (400 gr)
- 1 cauliflower
- 4 sausages (use vegetarian ones or leave out if vegetarian)
- 2 onions, minced
- 7 cloves of garlic, 2 minced and 5 whole
- 140 gr tomatopuree (large can)
- 1 (big) glass of white wine
- 1 (chicken) stock cube or enough for 500ml of stock
- Some butter / olive oil
- 4 TBS Italian herbs
- 2 TBS (smoked) paprika
- 2 balls mozzarella
- Salt and pepper
- Some fresh parsley
Preheat your oven to 200 degrees Celsius.
Cut the cauliflower in slices, lay on an oven tray.
Sprinkle with olive oil, salt, pepper, half of the Italian herbs and paprika. Also add small blobs of butter and the whole cloves of garlic.
Bake for +- 30 minutes. In the meantime, prepare your lentil stew.
Fry the onions and add the garlic after a few minutes and stir until browned. Meanwhile, cut the sausages in 2-3 cm pieces.
Fry the sausages until browned, but they don’t need to be cooked through. Add in the lentils. Add the other half of the Italian herbs and paprika (and salt and pepper).
Add the tomato puree and stir in for 2 minutes, then add the wine and stir for 3-5 minutes.
Add the stock (cube and 500 ml of water) and let the lentils stew for 15-20 minutes, until it has reached the desired thickness and taste.
Your cauliflower should be done at the same time.
Serve the lentils with the cauliflower, mozzarella and fresh parsley.