Make Smoky Lentils with Harissa Roasted Cauliflower Tonight
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As much as it pains me to admit this to myself, a die-hard carnivore, I feel immensely better (both physically and mentally) when I eat a mostly plant-based diet. This lifestyle change was not even a blip on my radar this summer (read: I ate so many hot dogs that I almost became one), but now that it’s fall, I’m giving it a second thought.*
*Disclaimer: While I cannot 100 percent commit to being a vegetarian, I do think I could be a Monday to Thursday vegetarian, just fine.
This delicious-looking smoky lentil dish from Rebel Recipes treats cauliflower like steak, which is why I’m okay with calling it dinner tonight. (I’m easing myself in!) It also features eggplant, homemade harissa dressing, and a yummy base of red lentils. Let’s go!
Start by making a smoky harissa dressing using harissa paste, olive oil, garlic powder, salt, and lemon juice. Slice a head of cauliflower into steaks and large florets. Toss the cauliflower and sliced eggplant in the homemade dressing, them place on a baking sheet, and roast until golden-brown.
In the meantime, cook red lentils, tomatoes, and ancho chili paste on low heat in a large skillet and cook until the lentils are al dente. Once the veggies are finished, top the lentil mixture with them and enjoy a hearty dish full of complex smoky flavors. Meat who?
→ Get the Recipe: Smoky Lentils with Harissa Roast Cauliflower from Rebel Recipes