Dal with Harissa Roasted Veg

image_pdfDownload recipeimage_printPrint recipe

Packed with aromatic garlic and protein-rich lentils, this vegan delight is a symphony of flavours and nutrition in every bite.
Serves 2 people.

200g red lentils
1 tsp turmeric powder
1 large red onion, roughly chopped
½ cauliflower, chopped into florets
2 garlic cloves, roughly chopped
2 tbsp harissa paste
1 tbsp olive oil
¼ tsp cumin powder

– Preheat the oven to 220°C / 200°C with a fan.

– Give the lentils a rinse. Place them in a pan with 1200ml of water, turmeric powder, and 1 tsp salt. Bring it to a boil and then cook on medium to low heat for 15 minutes.

– Place the onion, cauliflower, and garlic in a large bowl.

– In a small bowl, mix the harissa paste, olive oil, and ¼ tsp salt. Add this to the vegetables and mix well.

– Transfer the vegetables to a baking tray and cook in the oven for 20-25 minutes. Give it a stir halfway through.

– Take the lentils off the heat and let them sit for 5-10 minutes.

– Transfer the lentils to a serving bowl and top with the roasted vegetables.

– In a small bowl mix the yoghurt with a pinch of salt and the cumin powder. Drizzle this over the lentils and tuck in!