Ingredients

  • 3 tablespoons adobo sauce
  • 2 cups small cauliflower florets
  • 2 chipotle peppers in adobo sauce
  • 1 teaspoon cumin powder
  • 2 clove garlic
  • Harissa
  • Juice from one lime
  • Lentils
  • 2 tablespoons olive oil
  • ½ cup red lentils
  • ½ small red onion
  • 1 roasted red bell pepper*
  • ½ teaspoon sea salt
  • 1 cup stewed tomatoes
  • 1-2 cups low-sodium vegetable broth

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • In a blender or food processor, pulse garlic until minced.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Add remaining ingredients and pulse until harissa is well combined. Taste and adjust seasoning as desired.In a large skillet, heat olive oil over medium-low.
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add onion and sauté until translucent, 6-7 minutes.
  • INGREDIENTS:
  • Length: 7 minutes

Step 4

  • Add cauliflower and continue to cook for another 5-6 minutes. Stir in lentils, stewed tomatoes, ¾ cup of the harissa, and 1 cup vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook until lentils are tender, 20-24 minutes.
  • INGREDIENTS:
  • Length: 30 minutes

Step 5

  • Serve over grains.
  • INGREDIENTS: