top of page

Smokey Lentils with Harissa Roast Cauliflower & Aubergine

This recipe is from Rebel Recipes, the original post can be found here:

It is so wholesome and tasty, always a go to for me so I thought I would share it with you.


For the roast veg;

  • 1/2 large aubergine sliced

  • 1 medium cauliflower cut into steaks/florets

For the harrisa dressing;

  • 1.5 tbsp Harissa paste

  • 1 tbsp olive oil

  • 1 tsp garlic powder

  • 1/2 tsp sea salt

  • Juice 1 lemon

For the lentils;

  • 1 onion chopped

  • 1 tbsp oil

  • 1 ancho chilli

  • 3 tbsp water

  • 4 cloves garlic sliced

  • 2 cups/300g cherry tomatoes sliced

  • 2 cups/350g split or whole red lentils rinsed well

  • 2 tbsp tomato purée

  • 3 cups water – 750ml

  • 1 tsp chilli flakes

  • 1 1/2 tsp sea salt

  • Lots of black pepper

  • Pinch white pepper

  • 1 tbsp tamari

  • 1 tbsp coconut yogurt or cream

For the cabbage salad;

  • 1/2 white cabbage

  • 2 tbsp extra virgin olive oil

  • 1 tbsp organic apple cider vinegar

  • 1/2 tsp sea salt

  • 4 tbsp sunflower seeds


  1. Add the harrisa dressing ingredients to a large bowl and mix well.

  2. Cut cauliflower up into florets, and aubergine into slices then add them to the bowl with the dressing, mix well.

  3. Add to a large roasting pan. Roast on a medium heat 180c/Gas mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.

To make the chilli paste;

  1. Chop up ancho chilli roughly then add to a small pan with a little water.

  2. Bring to a simmer and simmer for a few minutes. Set aside to cool.

  3. Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.

To make the Lentils;

  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.

  2. Add the tomatoes, Lentils, tomato purée, ancho paste and water to the pan and cook on a low heat for 30 minutes. Stirring occasionally – add more water if needed.

  3. Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes

  4. Top with the harissa cauliflower and aubergine.

To make the cabbage salad;

  1. Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt – mix well.

  2. Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty.

  3. Mix the seeds into the cabbage.

To serve;

  1. Top the lentils with the roast veg and serve with the cabbage salad.

Featured Posts
Recent Posts
Search By Tags
No tags yet.
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page