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Heat 1 tbsp (15 mL) oil in a large pot on medium heat. Add white onion and ginger, and sauté until soft and lightly golden.
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Stir in the cauliflower florets and cook on medium heat until the cauliflower is lightly browned, approximately 3 minutes, stirring occasionally.
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Stir in turmeric and chili, and continue to cook for another minute.
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Deglaze the pan with stock and stir in the lentils. Simmer with the lid on until lentils are cooked and cauliflower is tender, approximately 7-9 minutes, stirring occasionally. Add more stock or water as desired.
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For the shrimp (while the lentils and cauliflower are simmering away): pat the shrimp dry with paper towel and season with salt and pepper. Heat the remaining coconut oil in a medium pan on medium heat and add the garlic and cook until tender. Add the shrimp and cook until opaque and cooked through. Remove from the pan and reserve.
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Once the lentils and cauliflower are tender, add the lemon juice and zest, green onions and cilantro. Season with salt and pepper as desired.
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Portion into bowls, divide the shrimp evenly and garnish with remaining green onions, cilantro and toasted seeds. Enjoy!