Red Lentil Cakes With Harissa Food

BLACK LENTIL AND HARISSA-ROASTED VEGGIE BOWL

Black Lentil and Harissa-Roasted Veggie Bowl image

We love the roasted sweet potatoes in this bowl, but any hardy vegetable would be just as delicious. Try delicata squash, cauliflower, or eggplant.

Provided by Dimitri Moshovitis

Categories Bon Appétit Lunch Dinner Lentil Sweet Potato/Yam Tomato Cilantro Vegetarian Honey Wheat/Gluten-Free Soy Free Peanut Free Tree Nut Free Dairy Free Healthy Quick and Healthy

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tsp. kosher salt, plus more
2 cups black beluga lentils, rinsed
1/2 tsp. ground coriander
7 Tbsp. extra-virgin olive oil, divided
2 Tbsp. harissa paste, divided
1/2 tsp. freshly ground black pepper, plus more
2 large sweet potatoes (about 1 1/2 lb.), scrubbed, cut into 1/2" pieces
2 pint cherry tomatoes, halved
3 Tbsp. red wine vinegar
1 Tbsp. honey
1/2 cup chopped cilantro

Steps:

Preheat oven to 425°F. Bring a medium saucepan of salted water to a boil; add lentils. Adjust heat and simmer until just cooked through, 25-30 minutes. Drain lentils and transfer to a large bowl; let cool slightly.
Meanwhile, whisk coriander, 3 Tbsp. oil, 1 Tbsp. harissa paste, 2 tsp. salt, and 1/2 tsp. pepper in a small bowl. Arrange sweet potatoes and tomatoes on a rimmed baking sheet and drizzle with harissa oil (reserve bowl for dressing). Roast, tossing once, until sweet potatoes are tender and browned on some sides and tomatoes burst, 25-30 minutes.
Whisk vinegar, honey, and remaining 1 Tbsp. harissa in reserved bowl. Stream in remaining 4 Tbsp. oil, whisking constantly until emulsified; season vinaigrette with salt.
Add half of vinaigrette to lentils and toss to combine. Taste and season with salt and pepper. Divide among bowls. Top with roasted vegetables and cilantro. Drizzle with remaining vinaigrette.
Do Ahead
Lentils can be cooked 3 days ahead. Let cool; cover and chill.

TUNISIAN HARISSA

Tunisian Harissa image

Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up!

Provided by Mme M

Categories Sauces

Time 40m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 7

Ingredients

125 g dried hot red chili peppers, cayenne type
1/2 head garlic
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon water
1 -3 tablespoon olive oil

Steps:

Cut off the tops of the dried red peppers, and deseed them.
Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
Take the skins off the garlic.
Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
Also, add 1 tablespoon olive oil.
Blend this until it is like a paste.
Add olive oil to taste.
The oil will lessen somewhat the intensity of the spice.

Nutrition Facts : Calories 73.5, Fat 2.7, SaturatedFat 0.4, Sodium 451.1, Carbohydrate 12.5, Fiber 4.8, Sugar 6.5, Protein 2

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