Spicy Red Lentils with Roasted Cauliflower Recipe
This week, I made a decision to incorporate more raw foods into my diet. My new goal is to eat at least one raw meal a day, and to transform my kitchen into an entirely raw one. I’ll be documenting the steps I’m talking, and go further into the reasons why in my next several posts.
My first step though is getting rid of all of the wonderful food I’ve got stored up, but will now be eating less of, like grains, beans, and soy products. I can’t think of a more delicious way to clean house than this red lentil recipe I created last night.
I’m still stuck on what to name this dish. My husband called it “Mediterr-Indian” because of the spices that borrow from both cultures. It’s pretty low on fat, and good for people with food allergies, as it’s nut, soy, and wheat free, and of course, vegan. The recipe for the lentils, and the roasted cauliflower after the jump:
I live on the Palouse (a region of eastern Washington and northern Idaho), which is famous for its rolling hills and crops such as wheat and lentils. When I think of eating locally-grown foods, lentils instantly come to mind. In fact, lentils are taken quite seriously here. In nearby Pullman, Washington, there is even an annual 