Red Lentil Ful with Sumac-Roasted Cauliflower
LENTIL FUL
1 tablespoon sunflower, safflower or
other neutral vegetable oil
¼ cup chopped white onion
1 garlic clove, minced
¼ cup chopped tomatoes 1 tablespoon ground cumin 1 teaspoon Moroccan spice (such as ras el hanout) or Baharat spice blend
½ teaspoon ground coriander 1 teaspoon kosher salt, plus more to
taste
½ teaspoon freshly ground black
pepper
1 cup red lentils, picked over and
rinsed
3 cups vegetable broth (store-bought, low-sodium vegetable broth) or water
2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed
2 tablespoons unsalted vegan or
dairy butter
2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil
ROASTED CAULIFLOWER
1½ pounds cauliflower, cut into florets 2 tablespoons sumac
½ teaspoon kosher salt
2 tablespoon extra-virgin olive oil,
plus more for drizzling
Tahini for drizzling
Instructions: Preheat oven to 450 degrees. Set a large rimmed baking sheet in the oven while it heats.
To make the lentil ful, pour the vegetable oil into a Dutch oven or heavy stockpot over medium-high heat. When it simmers, add the onion and garlic and sauté until it starts to brown, 4 to 5 minutes. Stir in the tomatoes, cumin, Moroccan spice, coriander, salt and pepper and cook until the tomatoes break down, 2 to 3 minutes.
Stir in the lentils and broth, bring to a boil, reduce the heat to medium-low and simmer until the lentils break down and become tender and the mixture becomes thick, 15 to 20 minutes. Stir in the chickpeas, butter, lemon juice and olive oil and cook until the chickpeas are heated through, 2 to 3 minutes. Taste and add more salt if needed. Turn off the heat and cover to keep warm.
While the ful is cooking, make the roasted cauliflower. In a bowl, toss together the cauliflower, sumac, salt and olive oil. Spread out on the heated baking sheet and roast until tender and browned, 15 to 20 minutes.
To serve, divide the ful among shallow serving bowls, top with the cauliflower, drizzle with olive oil and tahini. Serve hot.
Note: Moroccan spices in this recipe as well as sumac can be found at markets specializing in Middle Eastern foods and at Phoenicia Specialty Foods in Houston.
Makes 6 servings