Scale
Ingredients
- Harissa
- 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
- Lentils
- 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
Instructions
- 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.
Notes
*To roast a bell pepper, stick under a broiler, rotating occasionally until pepper is soft and charred.