This is filling and simple dish full of nutritive value. You can have it on the table in half an hour and serve it as a side dish or a thick soup. We had it with nile perch fillet quickly fried with ground pepper, but any light white fish would make a good combination with it.
If you have the chance try using the mushroom powder as a thickener, it makes a delicious combination with the brown lentils and thyme. You can get it in biological shops or buy dried mushrooms and powder it roughly with a blender. However if you don’t have any mushroom powder at hand you can make up for the taste by using vegetable stock instead of the water.
Ingredients (makes 3 servings)
- 500g cauliflower
- 1 liter water (or vegetable stock)
- 2-3 bay leaves
- 4tbsp mushroom powder (or one tbsp extra starch)
- 1 tablespoon (corn or potato) starch
- 80 grams cooked lentils (drained and rinsed if canned)
- a bunch of thyme
- salt, pepper
Cut the cauliflower in small pieces, and rinse it. Pit it in a medium pot with the 800 ml of water or vegetable stock and bay leaves and bring it to boil. Cook for 10 minutes (it should still have a little bite) covered. Remove the cauliflowers from the water (keep water), in a separate bowl mix the starch and mushroom powder with 50 ml cold water with a whisk and then slowly add the hot water (or stock) that you kept while keep mixing. After adding 100 ml of the hot water mix the starchy water back to the pot of water while keep mixing (at this point you should have around 500-600 ml water in your pan, if you have less just add some more). Bring it to boil while keep mixing, then remove from fire, add half of the cauliflower and the lentils and blend it with a hand mixer. Add the rest of the cauliflower and the thyme leaves and bring it to boil. You can serve it straightaway.