Lentil Chilli and Roast Cauliflower
This takes influences from Latin America and the East. A tasty warming meal.
Equipment
- Roasting tray, small pan, wok or deep frying pan
Ingredients
- 1 cup Lentils green or brown
- 1 pinch Salt
- 1 Tbsp Sunflower Oil
- ½ Onion or 1 small onion chopped finely
- 1 tsp Dried chilli
- 1 tin Plum tomatoes chopped
- 1 tsp Cumin
- 1 Vegetable stock pot Knorr or similar
- 150 ml Boiling water
- 1 Small cauliflower
- 1 tsp Sumac or Paprika if available
Instructions
- Rinse the lentils and tip into a pan with water to cover with a pinch of salt and bring to boil. Turn the heat down and allow to simmer for 15 minutes
- Wash the cauliflower and cut into florets. Put in a bowl add 1 Tbsp of oil and mix well.
- Switch on the oven to 200 to pre-heat
- Make the vegetable stock with the boiling water
- Meanwhile, heat the oil in a wok or large deep frying pan and fry the onions over a medium heat for a few minutes into golden brown, add the dried chillis and cumin and fry for another minute.
- Add the tin of chopped plum tomatoes, vegetable stock and stir together
- Drain the lentils and add to the other pan. Cook on a low heat until the liquid reduces. leaving a thickish source.
- Put the cauliflower into a roasting tin and place in the oven. Roast for 25 minutes
- Serve with a flatbread of your choice such as tortilla, chapatti, middle eastern flatbread. Spread the lentils over the flatbread, add a few pieces of cauliflower and roll up to eat.
Tried this recipe?Let us know how it was!