Thursday, 20 November 2014

Harissa Spiced Cauliflower & Lentils

This is so easy I’m not even sure it qualifies as a recipe but there you go - whatever, it is good. And while it may not look like much it sure does pack a hefty flavour-punch. What’s more when you spend lunch and an early afternoon in the pub with friends it is perfect as a fairly light but necessary supper with a just-right amount of spice.

Harissa Spiced Cauliflower & Lentils
serves 2

1 tbsp olive oil
1 small red onion, finely chopped
1 smoked garlic clove, thinly sliced (or normal)
½ head cauliflower,split into small florets
100g red lentils
small tin tomatoes
500ml vegetable stock
2 tbsp harissa (I used one each of normal & rose harissa)
½ tbsp chipotle en adobo
1 tsp sundried tomato paste

In a frying or sauté pan, cook the onions with a small pinch of salt in the olive oil over a low heat until softened and translucent. About 10 minutes.

Add the cauliflower and garlic and continue to cook for another 6-7 minutes.

Stir in the lentils, stewed tomatoes, tomato paste, chipotle and harissa(s), crushing the tomatoes down to mush as well as you can.

When it is all well combined add the vegetable stock. Bring to a boil then reduce to a simmer and cook for 20-25 min until the lentils and cauliflower are tender.

Serve with rice.

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