John Whaite has a hearty and tasty dish perfect for meat-free Monday... a roasted spiced lentil and cauliflower tagine.
Prep: 15 minutes
Cook: 1 hour 10 minutes
1 red onion, finely sliced
3tbsp sherry wine vinegar
For the tagine:
1 large red onion, finely chopped
2 carrots, very finely diced
2 garlic cloves, minced
1tsp ground cumin
1tsp ground coriander
1tsp paprika (not smoked)
1tsp ground cinnamon
½ tsp ground allspice
1tbsp tomato puree
3tbsp dried currants
50ml sweet sherry
500ml vegetable stock
2 x 400g cans lentils
1 medium cauliflower
Few sprigs fresh coriander
Optional - Couscous mixed with fresh parsley and mint, lemon juice, olive oil and seasoning
Few spoonfuls Greek yogurt, sprinkled with paprika
In a bowl mix the finely sliced red onion with the sherry vinegar. Set to one side for the garnish.
In a large casserole or heavy-based saucepan, heat a generous measurement of olive oil over a high heat. Once the oil is hot add the onion and carrot then reduce the heat to low and cook until soft – a good 15 minutes, with the occasional stir.
Add the garlic to the pan along with the cumin, coriander, paprika, cinnamon, allspice, and puree, stir to cook for a minute, then add the currants and sherry. Allow the sherry to almost totally evaporate then add the vegetable stock and lentils.
Bring to the boil then reduce to a simmer, and cook, uncovered, for 45 minutes stirring occasionally. If the pan starts to look a little dry, just add a splash of water. Season to taste.
For the cauliflower, preheat the oven to 220C/200C fan/gas 7.
Separate the cauliflower into small florets and place onto a large roasting tray – do not overcrowd the tray otherwise the cauliflower will just steam. Drizzle generously with olive oil then add the paprika with a generous pinch of salt. Toss together then roast for 20-25 minutes, until lightly charred. Gently stir some of the cauliflower through the tagine and top with the remaining cauliflower.
To serve, spoon into bowls and spoon over the reserved macerated red onion and vinegar mix and a few sprigs of fresh coriander. Serve with couscous and Greek yogurt sprinkled with paprika if using.