I’m so excited that Autumn is finally here. I’m such a sucker for the leaves changing colour, the feeling, and sound of stepping on a fallen leaf, the crisp winter’s air making its way through the trees.

Plus, with the change in season comes a new yield of delicious ingredients to gather and get my hands on.

I always like to eat with the seasons. It gives you such a challenge in experimenting with certain ingredients during their short-lived time, and some of my favourite recipes have been discovered that way.

There is something almost magical about indulging in a certain vegetable to then not eat it again for another year. It makes the taste so much more vibrant and allows you to fall in love with it all over again.

And that’s exactly where the inspiration for this recipe came from.

I wanted to create something that was super delicious and warming and had those smoky undertone flavours I’ve come to love and utilise in probably about 80% of my recipes.

I also wanted to pair it with some of these amazing Autumnal vegetables that are popping up all over the place.

I’ve used cauliflower, which you know is one of my favourite ingredients, and paired it with deliciously earthy red lentils and lots of spices, before topping it with a creamy tahini dressing for an added layer of luxury.

This recipe uses cumin, smoked paprika, ground coriander and chilli flakes to really build a base layer of flavour and then adds a smokey depth that amazes against these two earthy rich ingredients.

Don’t be scared of all the different spices that this recipe has. They balance each other out and mean you’re able to easily adjust to your own heat and spice preference.

I absolutely love spicy food after travelling around the Middle East for many years, so I always add in an extra pinch or two when I make this dish. Also, skip the more intense spices if you are making this for the family.

I also love to stir in a little coconut yogurt for an added hit of creaminess.

I also finish this dish with lots of fresh coriander, and then serve it with some chunks of fresh sourdough bread or deliciously fluffy flatbreads. They are the perfect vehicle for soaking up and scooping up all that gorgeously rich liquid.

Lentils are actually one of my favourite ingredients as they are low in calories, rich in iron and an excellent source of protein.

Plus, they can bulk out so many types of dishes, making them the ultimate store cupboard essential to stock up on.

The recipe is super simple to create and because it’s cooked all in one pan, makes the washing up a breeze!

I always make extra portions when creating this recipe because the flavours are even better the next day once they have developed and infuse all the wonderful components.

And, it freezes really well, making it the perfect meal-prepping dish. Just portion out and freeze in portions, and then thaw overnight in the fridge. It can be kept in the freezer for a few weeks.

I hope you enjoy my Smoky Cauliflower & Lentil Stew, love Niki xx