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. 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. Really good served with my cabbage salad for texture and crunch! Enjoy! And I’d love to hear what you think x
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.
And also I added some extra veggies – harrisa roast cauliflower and aubergine. The perfect addition I think.
36 Comments
Leave a Comment
Seasonal Vegan Recipes
Get in touch
Most Popular Recipes
Sitemap
Subscribe to my Newsletter
Subscribe and receive a free download of my SuperSix recipe book.
Omg. I am dribbling
Hi Ruth
Oh no/yes!! He he
Love
Niki x
What is the harissa dressing, did you leave that out by accident (step 1)?
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
Still not able to see the ingredients for the harissa dressing! 🙁
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
Thanks Niki I see the dressing recipe I think I meant for the harissa paste. Is it just store bought?
Hi Linda
Yes it is xx
This was delicious! Even got the meat eaters in the house to have seconds.
Fantastic! So happy
Xx
It’s a fab easy recipe which you can tailor to vegan, meat or veggie. It’s deffo on our menu, regular!
So happy you like Maggie!
Xx
what temp do you roast veg on ?
Hi Nicci
It’s 180c
Much love
Niki x
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?
Hey
I’ve made this a bit clearer now.
Hope it helps xx
hi, looks great. Would like to give it a try, but can’t find oven temperature….Any suggestion?
Hi Eliza
It’s 180c
Much love
Niki x
“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?
Hi Diane
I’ve made this a bit clearer now.
Hope it helps xx
Is roasting temperature mentioned, or did I miss it somehow?
Hi Judy
It’s 180c
Much love
Niki x
[…] See full recipes here […]
Made this tonight. Delicious … but not sure how you get a 10 minute prep time?! Took much longer.
So glad you like!
Hmmm, I agree. I’ll amend.
Love
Niki xx
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
Thanks so much, great notes.
Happy you like
Niki x
[…] 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. […]
What could I sub for the and go chilli?
Hi Lucy
If you can’t find, sub for chipotle or 1/2 tsp chilli flakes and 1/2 tsp smoked paprika
Xx
Hi Nikki
I have been trying to source whole red lentils to no avail. Where could I find them?
Hi Jane
Split red is absolutely perfect as well!
Love
Niki x
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?
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
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!
Great addition!
So happy you liked.
Love
Niki xxx