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Smoky lentils with harissa roast cauliflower & aubergine
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4.88 from 16 votes

Smoky Lentils with Harissa Roast Cauliflower & Aubergine

A nourishing, comforting and absolutely delicious bowl of smoky lentils topped with harissa roast cauliflower and aubergine. Sure to be a family favourite.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Aubergines, Cauliflower, Harissa, Lentils, Roast cauliflower, Smoky lentils
Prep Time 25 minutes
Cook Time 45 minutes
Author Niki Webster

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

Instructions

  • Add the harrisa dressing ingredients to a large bowl and mix well.
  • Cut cauliflower up into florets, and aubergine into slices, then add them to the bowl with the dressing. Mix well.
  • 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

  • Chop up ancho chilli roughly, then add to a small pan with a little water.
  • Bring to a simmer and simmer for a few minutes. Set aside to cool.
  • 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

  • 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.
  • Add the tomatoes, lentils, tomato purée, ancho paste and water to the pan and cook in a low heat for 30 minutes. Stirring occasionally–add more water if needed.
  • Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes
  • Top with the harissa cauliflower and aubergine.

To make the cabbage salad

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

To serve

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

Notes

4 servings