Curried Lentil and Vegetable Cassoulet

• 4 tablespoons olive oil
• 1 cup diced carrots
• 1/2 cup finely diced celery
• 6 to 8 cauliflower florets, halved
• 4 shallots, peeled and quartered
• Kosher salt
• 2 cloves garlic, thinly sliced lengthwise
• 2 teaspoons grated fresh ginger
• 1 1/4 cups dried brown lentils
• 1 bay leaf
• 2 teaspoons cumin seeds, toasted
• 1 cup dry white wine
• 2 1/2 cups vegetable stock
• 1 teaspoon ground turmeric
• 2 teaspoons garam masala
• 1/4 teaspoon cayenne pepper
• 2 to 3 tablespoons extra-virgin olive oil

1. Prepare a medium heat fire (375F) in a wood-fired oven or cooker.
2. Toss 2 tablespoons of the olive oil, the carrots, celery, cauliflower, and shallots in a bowl.
3. Spread on a rimmed baking sheet and lightly salt.
4. Roast until soft and lightly caramelized, 20 to 25 minutes.
5. Remove from the oven and set aside.
6. Transfer any juices from the baking sheet to a small bowl and reserve.
7. Heat the remaining olive oil in a Dutch oven or clay casserole over medium heat and saute the garlic and ginger for 5 minutes.
8. Add the lentils, bay leaf, cumin, wine, reserved vegetable juices, and 1 cup of the stock.
9. Cook for 5 minutes, then add the turmeric, garam masala, and cayenne and stir to blend.
10. Cook until the stock is almost all absorbed, then add another cup.
11. Repeat until the lentils are tender, 10 to 15 minutes (you may not need all of the stock).
12. Add salt to taste and the extra-virgin olive oil and simmer for 1 minute more.
13. Stir in the roasted vegetables and cook for another 10 minutes, then remove from the heat.
14. Remove the bay leaf.
15. Serve in shallow soup bowls.

olive oil, carrots, celery, cauliflower, shallots, kosher salt, garlic, ginger, brown lentils, bay leaf, cumin seeds, white wine, vegetable stock, ground turmeric, garam masala, cayenne pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/curried-lentil-and-vegetable-cassoulet-391802 (may not work)