How To Make Smokey Lentils with Harissa Roast Cauliflower & Aubergine

SMOKEY LENTILS WITH HARISSA ROAST CAULIFLOWER & AUBERGINE

Source Images link : here

Servings : 4

Prep Time : 10 Mins

Cook Time : 45 Mins

Total Time : 55 Mins

INGREDIENTS

For the roast veg:

• 1/2 large aubergine sliced
• 1 medium cauliflower cut into steaks/florets

For the harrisa dressing: 

• 1.5 tbsp Harissa paste
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• Juice 1 lemon

For the lentils:

• 1 onion chopped
• 1 tbsp oil
• 1 ancho chilli
• 3 tbsp water
• 4 cloves garlic sliced
• 2 cups/300g cherry tomatoes sliced
• 2 cups/350g split or whole red lentils rinsed well
• 2 tbsp tomato purée
• 3 cups water – 750ml
• 1 tsp chilli flakes
• 1 1/2 tsp sea salt
• Lots of black pepper
• Pinch white pepper
• 1 tbsp tamari
• 1 tbsp coconut yogurt or cream

For the cabbage salad;

• 1/2 white cabbage
• 2 tbsp extra virgin olive oil
• 1 tbsp organic apple cider vinegar
• 1/2 tsp sea salt
• 4 tbsp sunflower seeds

DIRECTIONS

1. Add the harrisa dressing ingredients to a large bowl and mix well.
2. Cut cauliflower up into florets, and aubergine into slices then add them to the bowl with the dressing, mix well.
3. Add to a large roasting pan. Roast for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.
4. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
5. Chop up ancho chilli roughly then add to a small pan with a little water.
6.  . . . . 
7.  . . . . NEXT STEP LINK : HERE