This is one of the favorite dishes of Sanne Vogel's 3-year-old daughter: Red Lentil Stew with Cauliflower from BBQ. Besides the lentils, this BBQ recipe actually consists mainly of vegetables. So there goes sweet potato and cauliflower in this recipe, but you can also very well replace the cauliflower with pumpkin. What makes this stew so delicious are the Vadouvan spices: a spice mix from India with lots of flavor.
Sanne likes to make this recipe for her children. She likes the stew at its best with a little salt and sambal, but for her children she omits this to make the lentil stew taste a little milder. So you can easily adapt this recipe to your own taste!
If you go for the salt and sambal, make sure you add them while cooking. Then the flavors will be better absorbed by the other ingredients. Because of the red lentils in this dish there is no need to serve extra rice or potatoes with it. What is very tasty is to serve this BBQ stew with naan bread or baguette. Need more inspiration? Sanne Vogel has also created her own cookbook 'The Four Seasons of Vogel' which contains the most delicious vegan recipes.
You can prepare this dish in the Dutch Oven Large from The Bastard. Because the Dutch Oven is made entirely of cast iron, the pan gets incredibly hot. Always wear The Bastard Fiber Thermo BBQ Gloves when removing the pan from the fire.
½ cauliflower
2 carrots
1 leek
1 sweet potato
2 cm fresh ginger
1 white onion
2 cloves of garlic
200 grams of red lentils
3 tablespoons vadouvan spices
1 can of diced tomatoes
1 can of coconut milk
1 lime
*Optional sambal and salt if you are not making this dish for children
Heat your Bastard to a temperature of 180 degrees immediately.
Cut half the cauliflower into small florets, the leeks into rings, the winter carrots into dice-sized pieces. Peel the sweet potato and also cut it into pieces. Peel the ginger and chop very finely, as well as the onion and garlic.
Wash the large greens along with the lentils. Put a large Dutch Oven on the Bastard and let it come to temperature. When the Dutch Oven is heated pour in a generous splash of olive oil along with the onion and fry the onion until translucent. Then add the sliced, cauliflower, winter carrots, leeks, sweet potato, garlic and ginger and stir well. Sanne made this recipe for her kids without salt, if you are not making the recipe for kids this is the time to add a little salt.
Then add the bay leaf, the washed red lentils, the can of diced tomatoes and the can of coconut milk and stir well. For the adult version, now add two tablespoons of sambal. Let this simmer and reduce and stir occasionally. Let it simmer for at least 30 minutes, until the red lentils are done.
Serve with naan bread or baguette.
Stay tuned!
Keep up to date with the latest news, the tastiest recipes and great promotions by signing up for our newsletter.
