Recipe Details

Braised Spiced Lentils with Roasted Cauliflower

Ingredients

• ½ tbsp baharat spice
• 1 carrot
• 1 cauliflower
• 2 garlic clove
• 80g dried brown lentils
• 1 tbsp maple syrup
• 30g Medjool dates (use half)
• 2 tbsp red wine vinegar (Sulphites)
• 1 vegetable stock cube (use half) (Celery)
• 80g cavolo nero
• 20g dried cranberries
• 2 tbsp sundried tomato paste

Description

1. Preheat the oven to 240C / fan 220C / gas mark 9. Bring a medium saucepan filled with salted hot water to a boil. Add the lentils and boil for 20-25 mins, until cooked, then drain.
2. Remove the leaves and cut the cauliflower into small florets. Place on a lined baking tray and toss with half the baharat spice, 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 15-20 mins, until soft and golden brown.
3. Dice the carrot into 1cm cubes (peel optional). Finely chop or crush the garlic. Roughly chop half the dates. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the carrot and garlic and cook for 4 mins. Add the remaining baharat spice, sundried tomato paste and dates. Cook for 30 seconds, then add 200ml hot water (100ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then simmer for 5 mins.
4. Add the cavolo nero and cooked lentils to the pan. Cook for a final 3-5 mins, until the cavolo nero has wilted and most of the liquid has evaporated. Season with sea salt. Add a splash of water if it gets too thick.
5. Meanwhile, heat a small saucepan on high heat. Add the vinegar, maple syrup and cranberries. Cook for 1 min, or until hot. Remove from the heat.
6. Serve the lentils in bowls and top with the roasted cauliflower and pickled cranberries. Pour over the sauce.