Tagine with cauliflower, olives and lentils

• rapeseed oil↗1 tbsp tbsp
• large onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• chili powder↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• ground coriander↗2 tsp tsp
• canned chopped tomatoes400g g
• lemon↗1

  zest removed with a peeler, then minced

• tomato paste2 tbsp tbsp
• Kalamata olives12

  halved

• vegetable broth↗1 tbsp tbsp

  powder

• large carrots4

  cut into batons

• cauliflower↗1 small

  broken into florets

• canned green lentils↗400g g
• fresh coriander⅓ small pack

  chopped

• булгур↗200g

Step-by-step instructions

1. 1

   Heat the oil in a large skillet, add the onion and garlic and quickly sauté to soften slightly. Add the spices, then pour in the tomatoes together with 1 cup of water, after which stir in the minced lemon zest, tomato paste, olives and broth powder. Add the carrots and cauliflower to the skillet, cover and cook for 15 minutes until tender. Add the lentils together with the liquid from the can and coriander.

2. 2

   While the tagine cooks, prepare the bulgur according to the package instructions. If you follow a healthy eating plan, serve half of the tagine with the other half chilled for another night.