Name: Harissa Lentils and Cauliflower
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

Harissa Lentils and Cauliflower

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Author: Erin Alderson
Yield: 2-3 1x

Ingredients

Scale

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

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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.

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