A hearty lentil stew flavored with harissa and lemon. Perfect for serving over grains or with a side of toast.
½ cup uncooked red lentils
1 cup water
¼ teaspoon salt
1 tablespoon olive oil
2 tablespoons ghee (or olive oil to keep it vegan)
½ large yellow onion, minced
¼ teaspoon salt
3 cups bite-sized cauliflower florets, about ¾ of a pound of cauliflower head
2 tablespoons lemon juice
1 tablespoon spicy harissa (see note)
1 15oz can crushed tomatoes
1 ½ cups vegetable broth or water
Salt, to taste
Zest from one lemon
Cilantro, for serving
Toasted sesame seeds, for serving
<h2>Notes></h2>
Many stores carry harissa in jars or in tubes. In the intro for this recipe, I've linked to the brand I'm currently using. Whatever you decide to use (store-bought or homemade), taste before you put it into the stew. The brand I use is really spicy and the 1 tablespoon is plenty but it's really a brand by brand decision and personal taste.
Keywords: lentil stew, harissa cauliflower, cauliflower lentil stew
Find it online: https://naturallyella.com/harissa-cauliflower-lentil-stew/