Spiced Lentil and Cauliflower Stew with Turmeric and Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty vegetarian stew featuring tender lentils and roasted cauliflower simmered in a fragrant turmeric and cumin-spiced tomato broth. This mediterranean-inspired vegan (vegetarian) ready in about 55 minutes pairs red lentils, cauliflower florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed red lentils
• 3 cups (about 1 small head) cauliflower florets
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground turmeric
• 1 tbsp ground cumin
• 14 oz can crushed tomatoes
• 3 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 cups cauliflower florets with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until edges are golden and tender.
2. Step 2: Meanwhile, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground turmeric, and 1 tbsp ground cumin; cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz crushed tomatoes, 3 cups vegetable broth, 1 cup rinsed red lentils, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are tender.
4. Step 4: Add the roasted cauliflower to the stew and simmer together for 5 more minutes. Remove from heat, stir in 1 tbsp lemon juice, and garnish with 1/4 cup chopped fresh cilantro before serving.