Why recepie famous for?
Ingredients
tbsp light olive oilAbout 900g mixed root veg (see tip)
2 tbsp dried harissa spice mix (we used Bart)
Large handful fresh parsley, stalks and leaves chopped separately
200g dried green lentils
2 x 400g tins cherry tomatoes
700ml gluten-free vegetable stock
1 preserved lemon, flesh and pith discarded, peel finely sliced
6 prunes, stoned and quartered
1 small cauliflower, cut into florets, any small leaves reserved
Unsweetened coconut yogurt to serve
Cooked rice or couscous to serve
Instructions
Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the dried harissa, parsley stalks and lentils.
Add the tomatoes and stock, then stir in the preserved lemon and prunes. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Stir in the cauliflower, then bring back to a simmer. Season, then cook for 3-4 minutes, uncovered, until the cauliflower is starting to become tender. Add the cauliflower leaves, then cook for 2 minutes more. Serve with coconut yogurt and the parsley leaves scattered over the top, with rice or couscous.
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