Moroccan Spiced Cauliflower and Lentils
DATE: August 09, 2022
- Time: 45 mins
- Serves: 6
Featured product
Moroccan 'Round the Clock
Moroccan Spice
Moroccan 'Round the Clock Refill
Moroccan Spice
Here Comes The Yum
Turmeric Ginger Spice
Here Comes The Yum Refill
- 3 tbsp olive oil
- 1 medium onion, peeled and finely chopped
- ½ medium cauliflower, core removed and broken into florets
- 1 tbsp Here Comes the Yum Spice Blend
- 1 tbsp Moroccan Round the Clock Spice Blend
- 5 large plum tomatoes, finely chopped
- 1 tbsp tomato paste
- 1½ tsp sea salt
- 3 cloves garlic, peeled and crushed
- 1 tbsp fresh ginger, peeled and finely chopped
- 8 cardamom pods, seeds removed and roughly ground in a mortar or 1/8 tsp ground cardamom
- 1 cup red split lentils, soaked in water for 10 mins, then drained
- ¼ cup fresh cilantro, roughly chopped
Directions
- Heat the oil in a large saute pan on a medium-high flame, then saute the onion for 9 mins, stirring frequently, until soft and caramelized.
- Add the cauliflower and Here Comes the Yum spice blend, stir for a minute, until aromatic, then add three of the chopped tomatoes, tomato paste and salt.
- Cook for three minutes, so the tomatoes start to break down, then stir in the Moroccan Round the Clock, garlic, ginger, and cardamom, and cook, stirring continuously for two minutes.
- Add the lentils, then pour in 2 cups of water and bring to a boil. Turn down the heat to medium, and simmer for 15 minutes, stirring every once in a while, until the lentils are nearly soft and most of the liquid has been absorbed.
- Add the remaining tomatoes and cook for five minutes more. Stir in the cilantro just before serving.
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