Lebanese Lentils and Roasted Cauliflower

I was in the mood for cooking when I got up today and before even having breakfast I baked a banana bread to have during the week.  I was going to blog the recipe but I made such a delicious lunch I am going to share that recipe instead.  I will share the banana bread recipe later in the week as it is already late and I don’t want to spend too much time blogging.

banana bread in tinBreakfast was a lovely smoothie made with just 3 ingredients: bananas, frozen blackberries and coconut water.  This quantity made enough for me and Harvey.
blackberries and coconut water

This is definitely one of my favourites smoothies.  Bananas and blackberries seem to go so well together and I always feel good after consuming it.

blackberry banana smothie

This book is fantastic. Definitely one of my favourite recipe books.  I like the style of it, the photos, the matt paper and the most important thing is that the recipes all really work.  It is well worth getting.  It’s not vegan but it is plant based and many of the recipes are vegan or can easily be adapted to make them vegan.  The My New Roots instagram site is really good to.My New Roots cookbookSo thanks to My new Roots for today’s delicious lunch.  I made it exactly as the recipe said but instead of ghee I used coconut oil and instead of kaniwa I used quinoa.  Don’t be put off by the length of the recipe, it was very simple to make, as long as you have plenty of saucepans!

Roasted Cauliflower with Lebanese Lentils and Kaniwa

Ingredients (serves 4)

1 head cauliflower
knob of ghee/coconut oil, melted
Flaky sea salt
1/2 cup kaniwa or quinoa
Fine sea salt
1 cup green lentils (or brown seemed to work fine as I had to use a combination)
2 tsp cumin seeds
1 cinnamon stick
1 tsp fennel seeds
1/2 tsp freshly cracked black pepper
3 small onions (about 350 g) sliced
2 tbsp olive oil
Grated zest of 1 orange
2 tbsp freshly squeezed orange juice
1 1/2 tbsp freshly squeezed lemon juice
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh parsley leaves
1/2 tsp fine sea salt
1 tsp raw honey


  1. Preheat oven to 200 C.  Line a baking sheet with baking parchment
  2. Cut the cauliflower head in to slices.  Toss in the oil and salt and lay on the baking sheet.  Roast for 20-30 minutes until the edges become brown.
  3. Rinse and drain the kaniwa/quinoa.  Put it in a small saucepan, add just under 1 cup of water and fine sea salt and bring to the boil.  Reduce heat and simmer until tender – about 15 minutes.
  4. Rinse and drain the lentils.  Put them in another small saucepan, add water to cover, bring to a boil and then simmer until tender – about 20 minutes.  About 5 minutes before they finish cooking, add a few pinches of flaky sea salt.
  5. Heat some oil in a large saucepan over medium heat.  Add the cumin seeds, cinnamon, stick, fennel seeds and black pepper.  Cook until fragrant – 3 to 5 minutes.  Add the sliced onions and cook, stirring often until lightly caramelised, about 15 minutes.  Add the cooked kaniwa/quinoa and lentils, stir to combine and reheat if necessary.  Remove the cinnamon stick.
  6. Whisk the olive oil, orange zest and juice, lemon juice, mint, parsley, fine sea salt and honey together in a small jug.  Pour over the lentils and kaniwa/quinoa.

Give it a go as it really was completely delicious and both Harvey and I had to have seconds.

cauliflower slices cauliflower baking parchment premium organic quinoa I used a mixture of lentils because I didn’t have enough of just green and it worked very well.brown and green lentils lentils in seive roasted cauliflower slices It is hard to believe that lentils and cauliflower can taste so good but they do!lebanese lentils and roast cauli

We had a reasonable length dog walk over the road in the woods this afternoon and when we came back we had some banana bread and these delicious bliss balls.  I will have these again.

Laura's Idea Supper was a make it up as you go along affair, with brown rice udon noodles and any veggies that needed using up.  Seasoned simply with garlic, za’tar and soy sauce.stir fry udon Served with spinach wilted in lime juice.spinach and lime juice

So not a bad days eating.  Lots of plant foods but too much oil due to the frying and lentil dressing so I need to cut down the fat.  But I enjoyed everything we ate today and since it was essentially all good stuff, I am not beating myself up about a bit of oil.

About Lose Weight and Gain Health

Hi! My name is Zoe and I live in Hastings, East Sussex, with my son Harvey and dog, Milton. I have been fighting the fat for years but this time I am serious. I want to lose weight and gain health. This blog is about how I am changing my lifestyle so I can lose weight but not by just "being on a diet" but by making small changes to our lives so that as I lose weight, I gain health. I want my family to be healthy too and never have to struggle with their weight like I have. In common with many large people, I have gained and lost weight many times over the years. This time, I want to lose it and maintain a healthy low weight. I am interested in eating food that is nutrient dense and delicious and that appeals to children and adults. I do not eat animal products so follow a vegan diet. I try to use locally produced food supplemented with what I can grow myself. I support and try to use local farmers markets and farm shops. Another objective is to add more exercise to our days. It sounds so simple when I write it down :-)
This entry was posted in Uncategorized and tagged , , , , . Bookmark the permalink.

1 Response to Lebanese Lentils and Roasted Cauliflower

  1. laura1952 says:

    It has been so long since I have seen a post from you. The food looks wonderful and I hope you have kept up with the good consumption of good food that fuels.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s