Lentil Chilli and Roast Cauliflower

This takes influences from Latin America and the East. A tasty warming meal.
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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.
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