Ingredients:
1/4 cup harissa paste
1 tablespoon greapeseed oil
1/2 small red onion, finely chopped
2 cups cauliflower florets, cut small
1/2 cup red lentils
1/3 cup tomato puree
2 roma tomatoes, chopped
1 cup vegetable stock
Cook onion in the oil. Add cauliflower and cook until slightly wilted.
Stir in all remaining ingredients. Cover and allow to simmer 20-30 minutes, adjusting water as needed.
Serve over bulgur or couscous with a wedge of lemon. Garnish with parsley if desired.
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