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JAN 2016 - Recipe
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Recipes for Busy Lawyers


Sweet Potato, Lentil, and Cauliflower 

Submitted by: Kim Arnal


    • ·         1 tablespoon olive oil
    • ·         1 medium onion, finely chopped
    • ·         2 tablespoons curry powder
    • ·         1 pound sweet potatoes, peeled and cut into 1-inch chunks
    • ·         1 head cauliflower (2 1/2 pounds), stemmed and separated into florets
    • ·         1 cup brown lentils, picked over, well rinsed, and drained
    • ·         2 cans (14.5 ounces each) diced tomatoes with juice
    • ·         Coarse salt
    • ·         Plain low-fat yogurt, for serving (optional)


1.       In a nonstick Dutch oven (5-quart pot with a tight-fitting lid), heat oil over medium heat.  

2.      Add curry powder; cook, stirring constantly, 1 minute.

3.      Add onion, and cook, stirring frequently, until softened, about 7 minutes.

4.      Stir in cauliflower, lentils, tomatoes and their juice, and 1 1/2 cups water; season with salt.

5.      Bring mixture to a boil. Reduce heat to a simmer; cover, and cook until lentils are beginning to soften (~20-30 minutes).

6.      Add sweet potatoes and continue to cook until potatoes reach the desired texture (~15 minutes).

7.      Serve immediately with yogurt, if desired.

Kim Arnal is WLALA's President.  She is also the managing partner of the Los Angeles office of The Aguilera Law Group.


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