Cauliflower, olive & lentil tagine

Cauliflower, olive & lentil tagine

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(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

Packed with veg, this provides an amazing 4 of your 5-a-day. If you're not a fan of bulghar, swap it for brown rice or a wholewheat version of couscous

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat7g
  • saturates1g
  • carbs46g
  • sugars16g
  • fibre17g
  • protein13g
  • salt0.8g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 400g can chopped tomatoes
  • 1 lemon, zest removed with a potato peeler then chopped
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp tomato purée
  • 12 Kalamata olives, halved
  • 1 tbsp vegetable bouillon powder
  • 4 large carrots, cut into batons
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small cauliflower, cut into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 400g can green lentils
  • ⅓ small pack fresh coriander, chopped
  • 200g bulghar wheat

Method

  1. 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 with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.

  2. While the tagine is cooking, cook the bulghar following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

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Comments, questions and tips

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mrs_n
11th Jan, 2017
2.55
This is nice but difficult to get excited about. Perfectly acceptable for an ordinary weekday tea.
jose81
8th Jan, 2017
A healthy and warming veg fest - but it didn't go down brilliantly with two under fives and probably wouldn't cook again. A bit too lemony with the chopped peel some found. Used pinto beans instead of lentils and black olives instead of kalamata. That said, have whizzed it up with cream and seasoning for a soup and tastes nice!
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