Serves: 4
Total Calories: 148

3/4 cup brown lentils rinsed
1 cup grano, rinsed
2 bay leaves
8 1/2 cups water
1 tablespoon extra virgin olive oil
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
4 1/2 cups cauliflowerets
1 (28-ounce) can diced tomato
pinch saffron
1 tablespoon coarsely chopped rosemary
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sea salt or to taste
1/4 teaspoon black pepper or to taste

1. Bring the lentils, grano, bay leaves, and 8 cups of the water to boil in a 6-quart pot. Reduce heat to medium-low and simmer covered for 40 minutes, or until the lentils are soft and the grano is plump and tender.

2. While the ingredients are simmering, heat the oil in a medium-sized skillet over medium-low heat. Add the onions and celery, and sauté 5 minutes, or until they begin to soften.

3. When the lentils and grano are tender, add the sautéed onion-celery mixture along with cauliflower, tomatoes, and saffron to the skillet. Pour the remaining 1/2 cup water into the empty tomato can, swish it around to get every last drop of the tomatoes, and add to the skillet. Continue to simmer covered for 20 minutes, or until the cauliflower is tender.

4. Stir the rosemary, basil, oregano, thyme, salt, and pepper into the pot, and simmer another 5 minutes to blend the flavors. Adjust the seasonings, if desired.

5. Ladle the hot stew into bowls and enjoy.

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 30

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