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  • Smokey Lentils with Harissa Roast Cauliflower & Aubergine

    August 24, 2018 / Niki / 36 Comments

    Although I’m writing this in the sweltering heat of Spain, the mornings are getting cooler and nights darker already in the UK – which seems somehow strange after the long and unusually hot summer we experienced this year.
    But I’ve always loved the changing seasons and as my food naturally veers towards comfort food the coming of Autumn means I can legitimately indulge my urge to make huge pots of comforting stews, dahls, curries and soups.

    I first created these delicious smoky lentils last week with my friends and fellow bloggers Sara aka Shiso Delicious and Bettina aka Betinas Kitchen while we were away on a little getaway in the Herefordshire countryside. We cooked, styled and had fun sleeping in a yurt.

    It was a completely impromptu meal made with the random ingredients we’d brought, but it was so delicious I had to recreate at home and post.

    I’ve made a few tweaks; I used split red lentils here as that’s what I usually use at home but for my first version I used whole red lentils which give a coarser texture – absolutely delicious and I recommend using them if you can get hold of them.
    And also I added some extra veggies – harrisa roast cauliflower and aubergine. The perfect addition I think.

    Really good served with my cabbage salad for texture and crunch!

    Enjoy! And I’d love to hear what you think x

    I'd love to know if you made this recipe.

    Use #RebelRecipes and tag @RebelRecipes

    Info

     

      4 servings
      25 minutes preparation time
      45 minutes cook time

    Ingredients

    For the roast veg;

    • 1/2 large aubergine sliced
    • 1 medium cauliflower cut into steaks/florets

    For the harrisa dressing; 

    • 1.5 tbsp Harissa paste
    • 1 tbsp olive oil
    • 1 tsp garlic powder
    • 1/2 tsp sea salt
    • Juice 1 lemon

    For the lentils;

    • 1 onion chopped
    • 1 tbsp oil
    • 1 ancho chilli
    • 3 tbsp water
    • 4 cloves garlic sliced
    • 2 cups/300g cherry tomatoes sliced
    • 2 cups/350g split or whole red lentils rinsed well
    • 2 tbsp tomato purée
    • 3 cups water – 750ml
    • 1 tsp chilli flakes
    • 1 1/2 tsp sea salt
    • Lots of black pepper
    • Pinch white pepper
    • 1 tbsp tamari
    • 1 tbsp coconut yogurt or cream

    For the cabbage salad;

    • 1/2 white cabbage
    • 2 tbsp extra virgin olive oil
    • 1 tbsp organic apple cider vinegar
    • 1/2 tsp sea salt
    • 4 tbsp sunflower seeds

    Directions

    1. Add the harrisa dressing ingredients to a large bowl and mix well.
    2. Cut cauliflower up into florets, and aubergine into slices then add them to the bowl with the dressing, mix well.
    3. Add to a large roasting pan. Roast on a medium heat 180c/Gas mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.

    To make the chilli paste;

    1. Chop up ancho chilli roughly then add to a small pan with a little water.
    2. Bring to a simmer and simmer for a few minutes. Set aside to cool.
    3. Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.

    To make the Lentils;

    1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
    2. Add the tomatoes, Lentils, tomato purée, ancho paste and water to the pan and cook on a low heat for 30 minutes. Stirring occasionally – add more water if needed.
    3. Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes
    4. Top with the harissa cauliflower and aubergine.

    To make the cabbage salad;

    1. Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt – mix well.
    2. Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty.
    3. Mix the seeds into the cabbage.

    To serve;

    1. Top the lentils with the roast veg and serve with the cabbage salad.

    36 Comments

    1. Ruth on August 24, 2018 at 8:34 pm

      Omg. I am dribbling

      Reply
      • Niki on August 25, 2018 at 8:37 am

        Hi Ruth
        Oh no/yes!! He he
        Love
        Niki x

        Reply
    2. Katie on September 1, 2018 at 3:27 pm

      What is the harissa dressing, did you leave that out by accident (step 1)?

      Reply
      • Niki on September 1, 2018 at 6:51 pm

        Hi Katie
        Do you mean the ingredients?
        The formatting went a bit strange – should be find now.
        Let me know if not.
        Best
        Niki x

        Reply
        • Linda on September 9, 2018 at 3:38 pm

          Still not able to see the ingredients for the harissa dressing! 🙁

          Reply
          • Niki on September 10, 2018 at 9:35 am

            Hi Linda
            Sorry you can’t see it, it’s
            1.5 tbsp harrisa paste
            1 tbsp olive oil
            1 tsp garlic powder
            1/2 tsp sea salt
            Juice 1 lemon.
            Hope that helps.

            Love
            Niki xx

            Reply
            • Linda on September 28, 2018 at 3:37 pm

              Thanks Niki I see the dressing recipe I think I meant for the harissa paste. Is it just store bought?



            • Niki on October 8, 2018 at 10:03 pm

              Hi Linda
              Yes it is xx



    3. Georgia on September 16, 2018 at 7:10 pm

      This was delicious! Even got the meat eaters in the house to have seconds.

      Reply
      • Niki on October 8, 2018 at 10:05 pm

        Fantastic! So happy
        Xx

        Reply
    4. Maggie Green on September 21, 2018 at 10:41 pm

      It’s a fab easy recipe which you can tailor to vegan, meat or veggie. It’s deffo on our menu, regular!

      Reply
      • Niki on October 8, 2018 at 10:06 pm

        So happy you like Maggie!
        Xx

        Reply
    5. NICCI on September 24, 2018 at 6:55 pm

      what temp do you roast veg on ?

      Reply
      • Niki on October 8, 2018 at 10:05 pm

        Hi Nicci
        It’s 180c
        Much love
        Niki x

        Reply
    6. F on September 27, 2018 at 11:22 pm

      Confused. Is the chopped ancho chili added to the onions or cooked separately? Or when it says add everything to the mini blender does that mean add the chili AND the saúted onion and garlic. What does the ancho chili paste consist of?

      Reply
      • Niki on October 8, 2018 at 10:08 pm

        Hey
        I’ve made this a bit clearer now.
        Hope it helps xx

        Reply
    7. eliza on October 1, 2018 at 7:07 am

      hi, looks great. Would like to give it a try, but can’t find oven temperature….Any suggestion?

      Reply
      • Niki on October 8, 2018 at 10:05 pm

        Hi Eliza
        It’s 180c
        Much love
        Niki x

        Reply
    8. Diane on October 3, 2018 at 2:10 am

      “Add everything to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.” What ingredients do you mean by everything?

      Reply
      • Niki on October 8, 2018 at 10:07 pm

        Hi Diane
        I’ve made this a bit clearer now.
        Hope it helps xx

        Reply
    9. Judy Schwab on October 4, 2018 at 12:32 am

      Is roasting temperature mentioned, or did I miss it somehow?

      Reply
      • Niki on October 8, 2018 at 10:04 pm

        Hi Judy
        It’s 180c
        Much love
        Niki x

        Reply
    10. Smokey Lentils with Harissa Roast Cauliflower & Aubergine – Gastronomia on October 6, 2018 at 1:43 pm

      […] See full recipes here […]

      Reply
    11. Talta on October 9, 2018 at 4:28 am

      Made this tonight. Delicious … but not sure how you get a 10 minute prep time?! Took much longer.

      Reply
      • Niki on October 9, 2018 at 6:50 pm

        So glad you like!
        Hmmm, I agree. I’ll amend.
        Love
        Niki xx

        Reply
    12. Eyal on October 28, 2018 at 10:46 pm

      Just did my first one… Very nice taste.
      I replaced the ancho with Chipotle (didn’t have ancho) and it got that mild smokey flavor.
      Also, I would recommend pumping up the Harisa marinade so there is enough to cover the veggies. I ran slightly on the shorter side…..

      Prep time was indeed about 10-15 minutes (making the Harisa and cutting the eggplant and colliflower).
      the rest of the prep was done during cooking so I didn’t count it.

      Lentils required about 5-6 cups in total as I had to add during cooking. But maybe I was on higher heat….

      I will definitely make this recipe again several times

      Reply
      • Niki on December 30, 2018 at 9:05 am

        Thanks so much, great notes.
        Happy you like
        Niki x

        Reply
    13. blanchandolive - Eating Vegetarian - blanchandolive on October 30, 2018 at 10:03 pm

      […] another amazing source of veggie inspiration, including this winter warming recipe for smokey lentils and harissa roasted cauliflower packed full of flavour from the smokey lentils and a bit of a kick from a homemade chilli paste. […]

      Reply
    14. Lucy on November 26, 2018 at 10:56 am

      What could I sub for the and go chilli?

      Reply
      • Niki on December 10, 2018 at 9:54 pm

        Hi Lucy
        If you can’t find, sub for chipotle or 1/2 tsp chilli flakes and 1/2 tsp smoked paprika
        Xx

        Reply
    15. Jane Clements on December 9, 2018 at 1:25 pm

      Hi Nikki

      I have been trying to source whole red lentils to no avail. Where could I find them?

      Reply
      • Niki on December 10, 2018 at 9:53 pm

        Hi Jane
        Split red is absolutely perfect as well!
        Love
        Niki x

        Reply
    16. Katie on December 17, 2018 at 10:46 am

      This looks fantastic and perfect for me! Just wondering if the lentils are dried or pre-soaked from a can? I can never get my lentils to cook that quickly! Also how do you think the flavour will change if I use black lentils?

      Reply
      • Niki on December 30, 2018 at 4:21 am

        Hi Katie
        So happy you like.
        If you use dried red split lentils they are very quick to cook and work well.
        The flavour will be more earthy with black (and longer to cook if dried) but I’m sure it would be delicious!
        My best
        Niki xx

        Reply
    17. Boudewijn on February 11, 2019 at 6:47 pm

      Beautiful recipe! Thank you. I did put some extra vegetables with the lentils because we’re with big eaters (pointed sweet pepper and spinach). Lovely rich taste. It’s a keeper!

      Reply
      • Niki on February 11, 2019 at 8:17 pm

        Great addition!
        So happy you liked.
        Love
        Niki xxx

        Reply

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