Moroccan Harissa Lentil Tagine with Pomegranate & Toasted Almonds

Ingredients

• 0.75 cup red lentils (dry), rinsed
• 1.75 cups vegetable broth
• 1.5 tbsp harissa paste
• 0.5 cup diced carrots
• 0.75 cup diced zucchini
• 0.5 cup cherry tomatoes, halved
• 1.5 cups cauliflower florets, for mash
• 2 cloves garlic cloves, minced
• 0.5 tsp ground cumin
• 0.25 tsp ground cinnamon
• 2 tbsp sliced almonds, toasted
• 2 tbsp pomegranate seeds
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Steam cauliflower florets for 8-10 minutes until tender. Reserve 2 tbsp cooking water.

2. 2

   While cauliflower cooks, heat olive oil in a medium saucepan over medium heat. Sauté garlic, carrots, and zucchini for 3 minutes.