Cauliflower, Olive and Lentil Tagine
Packed with veg, this provides an amazing 4 of your 5-a-day. You can swap the black olives for green if you prefer, or leave them out.
|1 tbsp||rapeseed oil|
|1||large onion, finely chopped|
|2||garlic cloves, finely chopped|
|1 tbsp||chilli powder|
|1 tsp||ground cumin|
|2 tsp||ground coriander|
|400g can||chopped tomatoes|
|½||lemon, zest grated|
|2 tbsp||tomato purée|
|12||black olives, halved|
|1 tbsp||vegetable bouillon powder|
|4||large carrots, cut into batons|
|1||small cauliflower, cut into florets|
|400g can||green lentils, drained|
|½ small pack||fresh coriander, chopped|
You will need: a slow cooker.
1. Heat the slow cooker if necessary. Heat the oil in a large frying pan, add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes and stir in the lemon zest, tomato purée, olives and bouillon powder. Tip into the slow cooker. Add the carrots and cauliflower to the pan then cover and cook on Low for 4 hours until they are tender. Stir in the lentils and most of the coriander and cook for a further 30 minutes.
2. While the tagine is cooking, cook the bulghar following pack instructions. Serve the tagine sprinked with the remaining coriander and the bulghar.
Good to know: healthy • vegetarian • low-fat
Per serving: kcals 336 • fat 7g • saturates 1g • carbs 46g • sugars 16g • fibre 17g • protein 13g • salt 0.8g