I have a quick post for you today. I’m trying to cram five days of work into three days this week so that I can celebrate my birthday properly: one day of snowboarding and one day of hanging out with my husband. We’ve finally got a dose of winter and in the past week the ski areas have gotten feet (FEET!) of snow. Can’t pass up that opportunity to enjoy all the new snow.
I’m still talking about lunch. This meal is a typical lunch for me (inspired by this spicy red lentil and spinach dish I love so much). I’ll make a big batch of grains and lentils for the week and then reheat for each meal. I love this post from The Kitchn about making harissa and while I would typically make a spicier harissa, I had a bell pepper and a half-used jar of chipotle peppers that needed to be used. If you decide to go spicier, reduce the amount of harissa you use in this dish.Print
- 2 clove garlic
- 1 roasted red bell pepper*
- 2 chipotle peppers in adobo sauce
- 3 tablespoons adobo sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil
- Juice from one lime
- 1/3 cup cilantro
- 1 tablespoon olive oil
- 1/2 small red onion
- 2 cups small cauliflower florets
- 1/2 cup red lentils
- 1 cup stewed tomatoes
- 1–2 cups low-sodium vegetable broth
- In a blender or food processor, pulse garlic until minced. Add remaining ingredients and pulse until harissa is well combined. Taste and adjust seasoning as desired.
- In a large skillet, heat olive oil over medium-low. Add onion and sauté until translucent, 6-7 minutes. Add cauliflower and continue to cook for another 5-6 minutes. Stir in lentils, stewed tomatoes, 3/4 cup of the harissa, and 1 cup vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook until lentils are tender, 20-24 minutes.
- Serve over grains.
*To roast a bell pepper, stick under a broiler, rotating occasionally until pepper is soft and charred.