Vegan Mexican Spiced Lentils With Roasted Cauliflower And Tahini Drizzle

  • Spiced Lentils:
  • 150 g brown lentils
  • 1 red bell pepper
  • 4 garlic cloves
  • ½ tsp ground cumin
  • ¼ – ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • ½ tsp ground ginger
  • 1 Tbsp lime juice
  • 3 Tbsp tomato puree
  • 1 tsp salt
  • 1 Tbsp olive oil
  • 3 Tbsp water
  • Roasted Cauliflower:
  • 1 big cauliflower
  • 2 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • Tahini Drizzle:
  • 3½ Tbsp tahini
  • 2 – 3 Tbsp water (depending on tahini thickness)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp maple syrup
  1. Wash and drain the lentils and then cook them in water until soft.
  2. Meanwhile pre-heat the oven to 180˚C.
  3. Wash the cauliflower and cut it into big pieces. Place the cauliflower, olive oil, salt and pepper in a deep baking tray and toss until the cauliflower pieces are evenly covered.
  4. Roast in the oven for about 30 minutes or until soft and slightly browned.
  5. Roughly chop the bell pepper and then place it in a blender or food processor. Add the garlic cloves, cumin, cayenne pepper, smoked paprika, ground ginger, lime juice, tomato puree, salt, olive oil and water and blitz until you have a smooth sauce.
  6. Once the lentils have absorbed almost all of the water, add the spiced sauce to the sauce pan and stir to combine. Let the lentils simmer on low heat for another 10 minutes. Stir frequently to avoid them from sticking to the bottom of the pan.
  7. For the tahini drizzle just place the tahini, water, salt, pepper and maple syrup in a small bowl and stir until you have a creamy, smooth sauce.
  8. Spoon the spiced lentils in bowls, top with roasted cauliflower and a generous drizzle of the tahini sauce. Enjoy!


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