Cassoulet is a traditional French dish of white beans and various meats, cooked slowly for the flavors to blend. This fragrant vegetarian version uses Indian spices and lentils rather than white beans. It’s wonderful as a main course or as a side dish with roasted chicken or fish.
Recipe information
Yield
serves 8 as a side dish, 4 as a main course
Ingredients
Preparation
Step 1
Prepare a medium heat fire (375°F) in a wood-fired oven or cooker.
Step 2
Toss 2 tablespoons of the olive oil, the carrots, celery, cauliflower, and shallots in a bowl. Spread on a rimmed baking sheet and lightly salt. Roast until soft and lightly caramelized, 20 to 25 minutes. Remove from the oven and set aside. Transfer any juices from the baking sheet to a small bowl and reserve.
Step 3
Heat the remaining olive oil in a Dutch oven or clay casserole over medium heat and sauté the garlic and ginger for 5 minutes. Add the lentils, bay leaf, cumin, wine, reserved vegetable juices, and 1 cup of the stock. Cook for 5 minutes, then add the turmeric, garam masala, and cayenne and stir to blend. Cook until the stock is almost all absorbed, then add another cup. Repeat until the lentils are tender, 10 to 15 minutes (you may not need all of the stock). Add salt to taste and the extra-virgin olive oil and simmer for 1 minute more. Stir in the roasted vegetables and cook for another 10 minutes, then remove from the heat. Remove the bay leaf. Serve in shallow soup bowls.
