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Harissa Lentils and Cauliflower

  • Author: Erin Alderson
  • Yield: 2-3 1x

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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
  • 12 cups low-sodium vegetable broth

Instructions

  1. 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.
  2. 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.
  3. Serve over grains.

Notes

*To roast a bell pepper, stick under a broiler, rotating occasionally until pepper is soft and charred.