And we’re back from our excursion to Baltimore! We skipped Monday’s lunch, so I wouldn’t have to neglect my post road trip laziness. As you can see, we had lentils and CSA veggies for lunch. Here’s what I used-
1 ancho pepper
I cooked the onion and pepper with some fresh ginger and cumin in oil till the onions were translucent. Then I added the cauliflower as well as turmeric, cilantro, salt and pepper. When the cauliflower started to brown I added tomatoes, basil and lentils turned to low covered the pot and let simmer for 30 min.