Baked red lentils with cauliflower and ginger

Talk about nutrition on a plate. Wonderfully nutritious lentils and cauliflower makes this a powerhouse of a meal. Plus ginger will help with digestion and warmth. Vegans - omit the yoghurt or substitute with a suitable condiment.

Ingredients

2 tsp	Grapeseed oil
1 cup	Red lentils (Main)
½ tsp	Ground cumin
1	Onion, finely diced
1 piece	Fresh ginger, (1 cm), finely chopped (Main)
2 cloves	Garlic, finely chopped
2 cups	Vegetable stock
1 Tbsp	Plain unsweetened yoghurt
½	Cauliflower, separated into small florets (Main)
1 Tbsp	Grapeseed oil
1 tsp	Black mustard seeds
1 tsp	Garam masala
1 handful	Slivered almonds, to serve
1 handful	Fresh coriander, to serve

Directions

1. Preheat oven to 180C. Rinse the lentils to remove any grit, then put in an oven-proof dish.
2. Heat a fry pan, add the oil, then the cumin and onion - fry until soft, then add the ginger and garlic. Add to the lentils with the stock and yoghurt. Stir and bake for 1 hour.
3. Meanwhile, prepare the cauliflower. Heat a pan, add the oil, garam masala and mustard seeds. When the seeds begin to pop add the cauliflower and stir. Cover for 5 minutes then uncover and stir for another few minutes, until soft.

Serve with spoonfuls of the baked lentils.