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Cauliflower, Olive and Lentil Tagine

This vegetarian recipe for cauliflower, olive and lentil stew is inspired by a tagine. It is easy to prepare and full of nutritious ingredients thrown together in the slow cooker to make a delicious, satisfying meal.


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.

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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
200g bulgur wheat

Essential kit

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 bulgur following pack instructions. Serve the tagine sprinked with the remaining coriander and the bulgur.

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

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