Moroccan Cauliflower and Lentils

Moroccan Cauliflower and Lentils Tried Tested
This is dinner tonight – my kitchen smells great!

1 medium yellow onion, diced
1 clove of garlic, finely chopped
1 1/2 heaping tablespoons of Moroccan spice blend (recipe follows)
Pinch of red pepper flakes
1/2 large head of cauliflower or 2 1/2 cups
1 cup cooked French lentils
1 1/2 cups or 1 can of crushed or diced tomatoes
1 1/2 cups water
Olive oil
Salt & Pepper
Fresh coriander (optional)

Heat olive oil in a large pot over a medium high heat. Cook onion for about 3 or 4 minutes until translucent. Add garlic and cook an additional minute.

Add the Moroccan spice blend and stir well, coating the onions and garlic in the spices. Cook for 1 minute.
Pour in tomatoes and water and bring to a boil.
Add cauliflower and lentils and bring to a boil again. Turn down to a simmer and cook covered for another 15-20 minutes until the cauliflower is softened.
Serve with fresh coriander as a side or over rice or couscous.

Moroccan Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix and store in an airtight container

Source: Mona Aumair

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup