Lentil, potato and Cauliflower stew in lemon - North African style with a yoghurt and cumin mix
Ingredients:
1/2 cup of green lentils
250g small potatoes
350g cauliflower florets
Juice of 1 whole lemon
250ml of vegetable stock
1tsp of cayenne pepper
2tsp sumac
2 cloves of garlic
1 tsp rose water
1 top pomegranate molasses
Salt and pepper to taste
2 top of extra virgin olive oil
2 tblesp plain yoghurt
3/4 top cumin
3 large mint leaves
1/2 cup of green lentils
250g small potatoes
350g cauliflower florets
Juice of 1 whole lemon
250ml of vegetable stock
1tsp of cayenne pepper
2tsp sumac
2 cloves of garlic
1 tsp rose water
1 top pomegranate molasses
Salt and pepper to taste
2 top of extra virgin olive oil
2 tblesp plain yoghurt
3/4 top cumin
3 large mint leaves
Boil the lentils for 20 minutes while steaming the potatoes and cauliflower over them. Meanwhile make your stock by adding the spices, lemon juice and garlic together with the stock.
Add together in an oven dish and cook at 200c for 30mins keep an eye on the dish as you want the stock to be absorbed but not for the dish to dry out. Serve in a bowl with some torn fresh mint leaves and a raita of yoghurt and ground cumin
A high fibre, big tasting dish. Add black olives for a stronger flavour
Add together in an oven dish and cook at 200c for 30mins keep an eye on the dish as you want the stock to be absorbed but not for the dish to dry out. Serve in a bowl with some torn fresh mint leaves and a raita of yoghurt and ground cumin
A high fibre, big tasting dish. Add black olives for a stronger flavour
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