1 cup French lentils 5 cups water 5 cloves of garlic 1 tbsp olive oil 1 carrot 1 onion 2-3 stalks celery 2 cups mushrooms Medium head cauliflower 1/2 cup vegetable broth Coconut aminos 1-2 tbsp coconut oil Dash of balsamic vinegar Fresh thyme Fresh rosemary Salt Pepper
1. Bring 1 cup of lentils to a boil with 5 cups of water. Add in thyme, rosemary, salt and pepper, and let simmer. Be sure not to stir too often.
2. In a pan, sauté garlic with olive oil and toss in diced carrots, onion, celery, mushrooms, and cauliflower. Add in cooked lentils. Stir in vegetable broth and balsamic vinegar. Let mixture cool down, and add coconut aminos.
3. Boil cauliflower until soft. In a blender, blend together cauliflower, garlic, and coconut oil.
4. In a casserole dish, layer lentil mixture followed by cauliflower mixture. Cool and serve after 35 minutes.
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