Moroccan Lentils With Roasted Cauliflower And Eggplant

Moroccan Lentils With Roasted Cauliflower And Eggplant

DATE: September 22, 2022
  • Dairy-Free
  • diet
  • dinner
  • Gluten-Free
  • low-crab
  • lunch
  • meal type
  • Side
  • vegan
This Moroccan lentils with roasted cauliflower and eggplant recipe is a stunning, flavor-packed weeknight dinner that brings two Healthy On You® blends together in perfect harmony. You're So Spain Savory Spanish Spice Blend gives the roasted cauliflower and eggplant a gorgeous, deeply smoky color and bold depth, while Moroccan Round the Clock Spice Blend infuses the lentils with warm, aromatic spice for a combination that delivers the perfect balance of smoky and spiced in every single bite. This easy Moroccan lentil recipe is a healthy vegan dinner that comes together quickly and works beautifully for weeknight meals and meal prep throughout the week. A roasted cauliflower and eggplant lentil bowl with Moroccan spice that is naturally gluten-free, packed with plant-based protein and fiber, and the kind of deeply satisfying, colorful one-pot meal that makes healthy eating genuinely exciting.
  • Time: 30min
  • Serves: 4
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You're So Spain

You're So Spain

Savory Spanish Blend
Moroccan 'Round the Clock

Moroccan 'Round the Clock

Moroccan Spice
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FOR THE ROASTED VEGGIES

  • ½ large eggplant, sliced
  • 1 medium cauliflower,
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Healthy On You® You're So Spain Spice Blend
  • salt and pepper to taste

FOR THE LENTILS

  • 1 tbsp extra virgin, olive oil
  • 1 yellow onion, chopped
  • 4 garlic cloves, sliced
  • 2 cups split or whole red lentils
  • ½ cup tomato purée
  • 1 tbsp ancho chili powder
  • 3 cups water
  • 1 tbsp Healthy On You® Moroccan 'Round the Clock Spice Blend
  • 1 tbsp tamari
  • 1 tsp chili flakes
  • salt and pepper to taste

Directions

FOR THE ROASTED VEGGIES

  1. Preheat oven to 350F. Line a baking sheet with tinfoil and grease with cooking spray.
  2. Add the cauliflower, eggplant, olive oil and You're So Spain to a large bowl and mix well. Transfer to the prepared baking sheet, spreading evenly.
  3. Place baking sheet with vegetables in the oven and set timer for 25-30 minutes. About halfway through, stir vegetables to ensure they're evenly cooked.

FOR THE LENTILS

  1. While your vegetables are roasting, prepare your lentils. Heat your olive oil in a large deep skillet over medium heat.
  2. Add your onions and garlic. Sauté for 5-8 minutes until soft and brown.
  3. Add lentils, tomato purée, ancho chili powder, Moroccan 'Round the Clock, tamari, water, salt and pepper. Turn heat to low and simmer for 30 minutes, stirring occasionally. Add more water (by tbsp) if necessary.
  4. Add chili flakes and simmer for another 5 minutes before removing from heat.
  5. Top with roasted cauliflower and eggplant. Enjoy!

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