Lentil And Cauliflower Stew With Bloody Mary Mixer

This lentil and cauliflower stew is a comforting, nutrient-packed dish perfect for any meal. The unique addition of Cox’s Original Bloody Mary Mixer makes it stand out. Follow the steps below to create this delicious stew at home.

• 1 tbsp olive oil
• 1 large white onion, diced
• 3 cloves garlic, minced
• 1 red chilli, finely chopped
• 1 large cauliflower head, cut into florets
• 400g tin chopped tomatoes
• 100g passata
• 1 cup soaked red lentils (soak them in the morning or the night before)
• 3 tbsp Cox’s Original Bloody Mary Mixer
• 100g roasted red peppers (from an antipasti jar)
• 1/2 tsp sea salt
• 500ml boiled water + stock cube
• 100g spinach

• Herbs and Spices:

• 2 tbsp smoked paprika
• 1 tsp chilli flakes
• 1 tbsp sage

Smoked Paprika Yogurt:

• 1/4 cup dairy-free plain yoghurt
• 1 tsp smoked paprika
• 1 tsp garlic-infused olive oil

• Heat olive oil in a large pot and sauté the diced onion until translucent.
• Add the chopped red chilli and cook for another 2-3 minutes, then add the minced garlic.

• Add the cauliflower florets to the pot.
• Stir in the smoked paprika, chilli flakes, sage, chopped tomatoes, passata, Bloody Mary Mixer, and a splash of water.

• Stir in the stock cube and bring to a simmer.
• Cook for 15-20 minutes until the lentils are tender.

• Five minutes before the stew is done, add the spinach and allow it to wilt.

• Season with sea salt and additional chilli if desired.
• Serve in bowls topped with smoked paprika yoghurt.