For this recipe, the only hands-on time is prepping your veggies. Otherwise, it’s easy peasy.
We’re going with:
Onion + garlic: the way I almost always start my dinner recipes
Capsicum: feel free to use any color you like! I went with red, but orange, yellow or even green will also work.
Cauliflower: for me, caulilflower is the perfect, but if it isn’t your thing, you can swap it out with sweet potato or white potato
Red lentils: they cook down and get all nice and creamy! Cauliflowers adds additional source of fibre.
INGREDIENTS
1 medium white onion chopped
3 garlic cloves minced
1 small Cauliflower chopped into bite sized pieces
1 red capscium chopped
3/4 cup red lentils
1 can tomato puree
2 tablespoons of Harissa Paste
1 teaspoon cumin
1 teaspoon coriander seeds
1/2 teaspoon cinnamon
1/2 teaspoon salt and pepper
2 cups vegetable broth
METHOD
to serve:
cooked quinoa
coconut yogurt
INSTRUCTIONS
Brown onion and garlic
Add lentils, puree, stock, paste and seasoning to a pressure cooker, then cover and cook on high for 20minutes.
Remove cover and blend together.
Add the vegies & cook for another 8-10
Serve with quinoa, a handful of rocket and yoghurt.