• prep: 40 min
• cook: 45 min
• total: 1 hr 25 min

servings:

This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings, including a tangy lime-yogurt sauce, crunchy sliced almonds, and fresh herbs.

• 3 tablespoons virgin coconut oil, room temperature, divided
• 1 large head cauliflower (about 2 pounds), coarsely chopped
• 1 medium red onion, thinly sliced
• 3 large garlic cloves, coarsely chopped
• 2 teaspoons curry powder
• 2 teaspoons kosher salt
• 1 1/4 teaspoons ground cumin
• 3 cups homemade or store-bought low-sodium vegetable broth
• 1 (15.5-ounce) can chickpeas, drained, rinsed
• 1 cup pearled couscous
• 1/2 cup split red lentils
• 2 limes, divided
• 1/2 cup Greek-style plain full or low-fat yogurt
• 3 tablespoons coarsely chopped cilantro leaves, plus whole leaves for serving
• 5 ounces baby spinach
• 1/4 cup sliced almonds (for serving; optional)

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