Ingredients
1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice
Preparation
Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.
