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