RECIPES

Curried Black Lentils with Roasted Cauliflower

This Curried Black Lentils with Roasted Cauliflower recipe brings bold flavor and nourishing comfort to the table in under an hour. Featuring our new Regenerative Organic Certified® Black Lentils and Regenerative Organic Certified® Greek Extra Virgin Olive Oil, it’s a simple yet elevated dish that’s as good for your health as it is for the planet. Weeknight-friendly, family-approved, and rooted in clean, nutrient-dense ingredients, this is food you can feel good about from the ground up.

iNGREDIENTS

SIMPLi Regenerative Organic Certified® Black Lentils

SIMPLi Regenerative Organic Certified® Greek Extra Virgin Olive Oil

Yellow onion

Curry powder

Dried oregano

Coconut sugar

Fire-roasted crushed tomatoes

Full-fat coconut milk

Bay leaves

Garlic cloves

Cauliflower

Salt & Pepper

Fresh Cilantro

1 cup

4 tablespoons, divided

½ , diced

1 tablespoon + 1 teaspoon

1 teaspoon

1 can (20 oz)

¼ cup

2 1 large head, cut into 1-2 inch steaks

to taste

chopped (for garnish)

iNSTRUCTIONS

Preheat oven to 350°F.
Cook the lentils: Rinse the SIMPLi Regenerative Organic Certified® Black Lentils thoroughly under cold water. In a medium pot, combine lentils with 3 cups water, bay leaves, and garlic.
Bring to a boil, then reduce heat to low and simmer uncovered for 10–15 minutes, until tender but not mushy. Drain any excess liquid, discard bay leaves and garlic, stir in ½ teaspoon salt, and set aside.
Make the curry sauce: Heat 2 tablespoons olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in curry powder, oregano, and coconut sugar; cook 1–2 minutes until fragrant. Add crushed tomatoes and coconut milk, stir well, then transfer to a blender and puree until smooth. Set aside.
Roast the cauliflower: Season cauliflower steaks with salt and pepper. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Sear cauliflower until golden brown on both sides, 2–3 minutes per side, then transfer to a baking sheet. Roast for 15–20 minutes, until tender.
Assemble and serve: Spoon the curry sauce onto plates, top with cooked black lentils and roasted cauliflower steaks, and garnish with fresh cilantro.

Bold. Comforting. Nourishing. That’s exactly what you’ll find in this Curried Black Lentils with Roasted Cauliflower. With every forkful, the earthy depth of our new Regenerative Organic Certified® Black Lentils meets the golden warmth of curry spices, all topped with caramelized cauliflower that practically melts in your mouth.

And the best part? It all comes together in under an hour, making it the perfect recipe for busy weeknights when you want something that feels elevated but is refreshingly simple. Because food should do more than fill you up, it should make you feel good about what’s on your plate, and proud of where it came from.