Warm Red Lentil and Cauliflower Pie with Mild Curry, Yogurt-Lemon Seed Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking tray and toss with 1 tablespoon olive oil, 1 teaspoon mild curry powder, the cumin, sweet paprika, 1/2 teaspoon salt, and a little black pepper. Roast for 22 minutes, stirring halfway through, until golden at the edges.

2. 2

   While the cauliflower roasts, heat the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes until softened. Stir in the garlic and cook for 1 minute more.

3. 3

   Add the rinsed red lentils and pour in the hot vegetable broth. Season with the remaining 1 teaspoon curry powder, the remaining salt, and a little more black pepper. Simmer gently for 12 to 15 minutes, stirring occasionally, until the lentils are tender and creamy.

4. 4

   Add the spinach to the skillet and cook for 1 to 2 minutes until wilted. Remove from the heat and stir in half of the Greek yogurt, half of the grated cheddar, the lemon juice, lemon zest, and Dijon mustard. Mix well.

5. 5

   Transfer the lentil mixture to a baking dish about 20 x 20 cm / 8 x 8 in. Arrange the roasted cauliflower evenly over the top.

6. 6

   In a small bowl, mix the remaining Greek yogurt with the remaining grated cheddar, pumpkin seeds, and sesame seeds. Spoon this mixture over the top in small dollops to create a rustic crust.

7. 7

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the top is golden and bubbling. Let rest for 5 minutes before serving.

8. 8

   Serve warm, making sure each portion includes the lentil base, roasted cauliflower, and some of the yogurt, cheese, and seed crust.