- 8 cups of water
- 1 cup of yellow split peas (tip: best soaked 3 to 4 hours before cooking)
- 1 Tbsp of Fenogreek
- 2 Tbsp cumin seeds
- 2 Tbsp of fresh ginger (slice in pieces)
- 2 tsp of sea salt
- 1 whole cauliflower (shop into bite size)
- 2 Tbsp of finely shop fesh parsley
- 1 tsp of turmeric powder
- 2 Tbsp of coconut water
STEP 1: In a large sauce pan, bring the water to boil, then add lentils, salt, turmeric, fenogreek and ginger.
STEP 2: Lower the heat and simmer for 20 to 25 minutes, or until lentils are soft. In a high speed blender add all ingredients and blend well till smooth. Set the lentil sauce aside.
STEP 3: In a large sauté pan heat the coconut oil and add the cauliflower and sauté on medium heat for 15 minutes or until they are partially tender.
STEP 4: Then add the lentil sauce and parsley to the cauliflower and mix well.