Today, AI recommended a Cauliflower and Lentil Veggie Stew for dinner, and I’m here for it!
Lately, I’ve become quite the AI enthusiast. I use it to summarize case studies, create art, and now – plan my meals. With a cauliflower and a potato sitting in my fridge, begging to be used before they spoil, I thought, why not see if AI can whip up a dinner recipe for me?
Of course, I didn’t make it easy for the AI. I added some specific dietary challenges to the prompt, based on my age, gender, and weight, along with my preference for healthy (over just tasty) food. I also included a list of mandatory ingredients, like the cauliflower and potato, plus some optional ones to see how it’d handle flexibility. And for good measure, I requested a full nutrient breakdown and an image of the finished dish.
The result? A Cauliflower and Lentil Veggie Stew that not only fit my dietary needs but also looked delicious—though I’ll admit, my version didn’t quite match the AI-generated image. Still, it’s safe to say the AI passed the test!
The entire cooking process took about an hour, starting from when I began cooking the lentils. I swapped the suggested rice for bread (since I have more than enough for my dog Bailey’s treats). The dish had a very ‘clean’ taste, i.e. mild and light – though I wouldn’t recommend it to everyone, as I mentioned, I lean towards healthy over tasty when it comes to food.
Curious about the recipe? Feel free to give it a try—or better yet, ask your own AI chef for a personalized creation!
Cauliflower and Lentil Veggie Stew
Ingredients (2 servings):
- 300g cauliflower, chopped
- 180g potatoes, diced
- 100g lentils (dry weight)
- 1 carrot, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 200g Japanese silken tofu, cubed
- 1 cup multi-grain rice (optional, on the side)
Instructions:
- Prepare the Lentils: Rinse the lentils and cook according to package instructions.
- Cook the Rice: Prepare the multi-grain rice as per the instructions on the package.
- Sauté Vegetables: In a large pot, sauté the onion and garlic in a small amount of olive oil until fragrant.
- Add Main Vegetables: Add the diced potatoes and cook for about 5 minutes. Then, add the carrots and cauliflower. Stir well and cook for another 5 minutes.
- Combine: Add the cooked lentils to the pot, along with the silken tofu. Stir gently.
- Simmer: Pour in enough water or vegetable broth to cover the vegetables. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, until the vegetables are tender and the flavors have melded together.
- Serve: Serve the stew hot, with a side of multi-grain rice if desired.
Nutritional Breakdown (per serving):
- Calories: ~400 kcal (varies based on portion size and specific measurements)
- Protein: ~20g
- Carbohydrates: ~60g
- Dietary Fiber: ~15g
- Fat: ~6g
- Vitamins and Minerals: High in Vitamin C, Vitamin K, Folate, and Iron