Packed with veg, this provides an amazing 4 of your 5-a-day. If you’re not a fan of bulgur, swap it for brown rice or a wholewheat version of couscous
Prep:15 mins
Serves 4
1 tbsp rapeseed oil1 large onion, finely chopped2 garlic cloves, finely chopped1 tbsp chilli powder1 tsp ground cumin2 tsp ground coriander400g can chopped tomatoes1 lemon, zest removed with a potato peeler then chopped2 tbsp tomato purée12 Kalamata olives, halved1 tbsp vegetable bouillon powder4 large carrots, cut into batons1 small cauliflower, cut into florets400g can green lentils⅓ small pack fresh coriander, chopped200g bulgur wheat
STEP 1Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.STEP 2While the tagine is cooking, cook the bulgur following pack instructions. If you’re doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.
