Cauliflower, Red Lentil and Coconut Puree

Summary

Ingredients

• 1 small Head cauliflower, (approx. 600g)
• 1 cup lentils, red, (00-50g)
• 1 cup water
• 0.5 teaspoon ½ salt
• 1 cup coconut milk, (00-50ml)
• 1 stevia tablet
• salt
• chilli flakes
• Garlic powder

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Instructions

1. Soak the lentils in fresh, cold water. Wash the cauliflower and roughly cut into pieces including the stalk (cut off the woody part). Wash the lentils in a colander with clean water.
2. Bring the lentils, cauliflower, salt and water to the boil in a saucepan and simmer covered for about 15-20 minutes on a low level, until the lentils and cauliflower are soft. This is the case when you can easily break the cauliflower pieces apart with a fork. If necessary, add some water. Lift off the lid and allow the remaining water to evaporate for approx. 5-10 minutes. Puree the cauliflower and lentils together with the coconut milk and a stevia tablet (or similar). Season to taste with salt, chilli and garlic powder.
3. Tips:
4. If the puree is too runny, you can e.g., Thicken with a little guar gum or konjac flour, free of calories and carbohydrates.
5. With this recipe, the exact proportions are not important - all information can be varied as you wish.
6. Nutritional values per serving (300g cauliflower, 50g each of lentils and coconut milk):
7. kcal: 288.5
8. kJ: 1204.5
9. Protein (g): 19.5
10. Fat (g): 8.2
11. KH (g): 31.8
12. BE: 2.6