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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Red Lentil Dal & Coconut Rice

A very good standby veggie staple here (standby staple? Hhm.) and one where you could probably use any sort of pulse really. I use red lentils though, apart from the fact that I like them, because they cook quickly and don’t need any soaking etc.

For the rice I cooked some basmati with a couple of cardamon pods and a tin of coconut milk (about twice the volume of rice I think) - the creamy and fragrant rice goes beautifully with the dal.

There's something very restorative about this dal (or daal, dhal, or dahl): it feels like it is very good for you but in a soothing, comfort food type way.

The next time you have a cold or a bit of a hangover give it a go. In fact, give it a go anyway.


Red Lentil Dal
serves 2

small knob of butter
200g red lentils
small onion, finely chopped
1 tbsp grated ginger
1 large garlic clove, crushed
1 tsp turmeric
pinch cayenne
2 small tomatoes, finely chopped
1 tsp rapeseed oil
2in piece cassia bark (or small cinnamon stick)
2-3 small dried red chillies
1 tsp brown mustard seeds
1 tsp cumin seeds
8 curry leaves
small handful coriander, finely chopped (optional)
½ lime, to serve

In a frying or sauté pan, melt the butter and gently fry the onion in it over a low-medium heat until softening and starting to brown at edges. Add the ginger & garlic and let sizzle until aromatic.

Add turmeric, cayenne, tomatoes and lentils and stir around.

Add enough water to cover by about 2cm. Turn the heat right down and let simmer until the lentils are tender and starting to disintegrate. This will take about 15 minutes. Add more water if necessary.

Heat the oil in a small frying pan and when hot add the cassia (or cinnamon), chillies, mustard and cumin seeds and curry leaves. Heat until the seeds are popping.

Pour into the lentil pan, off the heat. Cover and leave for 5 minutes then stir through.

Serve immediately over rice with the coriander, if using, sprinkled over and lime wedges alongside.

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Vegetable & Lentil Stew

This is another 5:2 recipe that I came across - and one if I’m honest that I didn’t have particularly high hopes but it was soooo good: really hearty and comforting and just incredibly tasty.

I’ve adapted it slightly from the original here mainly in adding some garlic and swapping out soya mince (I really didn’t fancy it) for Quorn (which I appreciate lots of people don’t fancy) but it would probably be pretty good with minced beef or lamb for a non-veggie version or keeping with the original soya, if that’s your thing.

It has been a while since I cooked it but I really fancy it again now. Which should tell you all you need to know.


Vegetable & Lentil Stew
serves 3

1 tsp olive oil
1 onion, finely chopped
2 large carrots (approx 160g), chopped
450g Butternut Squash, peeled & chopped
8 chestnut mushrooms, fairly thickly sliced
2 cloves garlic, crushed
1 green chilli, finely chopped
100g Puy lentils
70g frozen peas, thawed
175g Quorn
60ml red wine
750ml vegetable stock
2 tbsp tomato puree
2 tbsp wholegrain mustard
sea salt & freshly ground black pepper

In a large pan, saute the onion with the olive oil, until soft, stirring occasionally - about 10 minutes.

Add the garlic, carrots, chilli and butternut squash and cook gently for 5 minutes. Add the mushrooms and cook for another few minutes.

Add the lentils and red wine and stir well to combine.

Add the stock, tomato puree and mustard. Give a good stir and bring to the boil. Reduce to a simmer, cover with a lid and leave to cook for about an hour, stirring occasionally to ensure it’s not sticking.

About 35-40 minutes in, add the quorn mince and stir, then add the peas in the last few minutes of cooking time.

Check the seasoning carefully, adjusting as necessary, and serve immediately in bowls.

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