Monday, June 16, 2014

Harissa Lentils and Cauliflower

This is a nice, easy dish for lunch or a light supper. Beware the harissa. It makes Tabasco seem tame. Add one tablespoon at a time to the lentils. You'll get plenty of heat and have sufficient harissa left to use a sauce for grilled shrimp, chicken or other roast meat. 

Image credit: Naturally Ella


2 cloves garlic
1 roasted red bell pepper
1 or 2 chipotle peppers in adobe sauce
1 or 2 tablespoons adobe sauce
1 teaspoon cumin powder
1/2 teaspoon sea salt
1 tablespoons olive oil
Juice of one lime (or lemon)
1/2 cup cilantro

1 tablespoon olive oil
1/2 small red onion
2 cups cauliflower florets
1/2 cup red lentils
1 cup stewed tomatoes
1-2 cups vegetable broth


1. To make harissa, pulse garlic until minced in a blender or food processor. Add remaining ingredients and pulse until well combined. Taste and adjust seasoning to taste.

2. In a large skillet, heat olive oil over medium-low heat. Add onion and saute' until starting to tan, 10 - 12 minutes. While onions are caramelizing, steam cauliflower on the stove or in a microwave about three minutes. When onions are tan, stir in lentils, wtewed tomatoes, 1 cup of broth and 2 tablespoons of harissa or more if you like. Bring to a boil and reduce to a simmer, cover and cook until lentils are tender, about 30 minutes.

3. Serve with rice or couscous.

Source: Naturally Ella

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