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Smokey Lentils With Harissa Roast Cauliflower and Aubergine
REBEL RECIPES27Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 aubergine (large, sliced)
- 1 cauliflower (medium, cut into steaks/florets)
- 1 1/2 Tbsp. harissa paste
- 1 Tbsp. olive oil
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1 lemon (Juice)
- 1 onion (chopped)
- 1 Tbsp. oil
- 1 chilli (ancho)
- 3 Tbsp. water
- 4 cloves garlic (sliced)
- 2 cups cherry tomatoes (/300g ,sliced)
- 2 cups red lentils (/350g ,split or whole, rinsed well)
- 2 Tbsp. tomato purée
- 3 cups water (– 750ml)
- 1 tsp. chilli flakes
- 1 1/2 tsp. sea salt
- black pepper (Lots of)
- 1 pinch white pepper
- 1 Tbsp. tamari
- 1 Tbsp. coconut yogurt (or cream)
- 1/2 white cabbage
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. apple cider vinegar (organic)
- 1/2 tsp. sea salt
- 4 Tbsp. sunflower seeds
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