Ingredients for - Cauliflower, olive & lentil tagine
4.
1 tbsp chilli powder
8.
1 lemon , zest removed with a potato peeler then chopped
10.
12 Kalamata olives , halved
12.
4 large carrots , cut into batons
13.
1 small cauliflower , cut into florets
14.
400g can green lentils
15.
⅓ small pack fresh coriander , chopped
16.
200g bulgur wheat
How to cook deliciously - Cauliflower, olive & lentil tagine
1 . Stage
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 . Stage
While the tagine is cooking, cook the bulgur 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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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