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Weekdays 9am

Melissa Hemsley's cauliflower and lentil bowl

Melissa shares the perfect winter warmer for the whole family.

Cauliflower and Lentil Bowl Serves 4-6 Prep: 15 minutes Cook: 40 minutes 

Ingredients1 cauliflower, sliced into florets (reserve the leaves) 2 tbsp oil/ghee/butter/coconut oil 1 large onion, sliced or diced 2 fat cloves garlic, roughly chopped 1 tbsp fresh thyme or 2 tsp dried thyme or oregano 1 tbsp ground cumin 1 tbsp ground sweet smoked paprika Pinch chilli flakes or chilli powder, to taste (optional) 400g red lentils, rinsed 400g tin tomatoes 1 tbsp tomato puree 1 – 1.2 litres good quality stock or broth (or more, depending on how much the lentils soak it up) Sea salt & black pepper Juice ½ lemon Herb drizzle (zhoug): 2 cloves garlic, grated or finely sliced 2 green chillies, finely chopped deseeded if you like - to your heat liking 2 big handfuls coriander, finely chopped including stems ½ tsp ground cardamom 1 tsp ground cumin 2 tsp maple syrup or raw or runny honey Chilli flakes, to taste 10 tbsp extra virgin olive oil Juice ½ a juicy lemon & zest Good pinch sea salt and pepper 

Method1. Preheat the oven to 220C/gas 6. 

2. Place the cauliflower florets in a roasting tin. Roast the cauliflower florets for 20 minutes in 1 tbsp of the oil, ghee, butter or coconut oil. Season with salt and pepper. Toss halfway through and add the reserved cauliflower leaves. 

3. Meanwhile in a large pan, fry the onion in the rest of the oil for 8 minutes. Add the garlic, thyme, cumin and paprika, plus chilli (if using) and continue to fry for another minute, being careful not to let the spices burn. 

4. Stir in the lentils with the tomatoes, tomato puree and stock or broth. Add a big pinch of salt and pepper, cover and bring to the boil then immediately turn down to a medium simmer for 18 minutes or until the lentils are tender. Stir regularly (right to the bottom of the pan) so the lentils do not catch. Add more liquid if you need it. 

5. Herb drizzle: Whisk the garlic, chillies, coriander, cardamom, cumin, maple syrup or honey, chilli flakes, olive oil, lemon zest and juice with salt and pepper until combined. Taste for seasoning. 

6. When the lentils are tender, remove the pot from the heat, check for seasoning and stir in the lemon juice. Serve each bowl with a big spoonful of the herb drizzle (zhoug) and top with cauliflower and cauliflower leaves. 

Tips - Crack eggs into any heated-up leftovers – shakshuka style or mix the cooked lentil leftovers with feta cheese and yogurt, or stir in some chopped greens. - Swap cauliflower for broccoli or roasted carrots.- For a change top with chopped nuts, seeds or olives.

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Weekdays 9am