Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free

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Turmeric Stewed Red Lentils & Cauliflower with Garlic Shrimp

Prep Time 10 minutes
Cook Time 20 minutes


  • 1 tbsp coconut oil
  • 1 tsp coconut oil, for the shrimp
  • 1 cup onion, white; thinly sliced
  • 1 tbsp ginger, fresh; minced
  • 1 head cauliflower, cut into medium size florets
  • 1 tsp turmeric, ground
  • 1/4 tsp red pepper flakes, or more, optional
  • 2 1/4 cups vegetable stock, or chicken
  • 1 cup lentils, red split, dried
  • 3/4 pound shrimp, baby; raw, cleaned (option to use chicken)
  • 2 cloves garlic, minced
  • 1 tbsp lemon, juice and zest
  • 1/4 cup green onions, chopped; or cilantro, or both (reserve some for garnish)
  • 1 tbsp sesame seeds, black; toasted


  • 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.
  • Stir in the cauliflower florets and cook on medium heat until the cauliflower is lightly browned, approximately 3 minutes, stirring occasionally.
  • Stir in turmeric and chili, and continue to cook for another minute.
  • 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.
  • 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.
  • Once the lentils and cauliflower are tender, add the lemon juice and zest, green onions and cilantro. Season with salt and pepper as desired.
  • Portion into bowls, divide the shrimp evenly and garnish with remaining green onions, cilantro and toasted seeds. Enjoy!