Moroccan Lentils with Roasted Cauliflower and Eggplant

Moroccan Lentils with Roasted Cauliflower and Eggplant

Adding another easy weeknight meal to our collection! In this recipe, we bring together two of my Healthy On You Spice Blends to kick up the flavor. The gorgeous color of my cauliflower and eggplants comes from our You’re So Spain, while the lentils are cooked in our Moroccan ‘Round the Clock. The two come together in one bite to create the perfect balance of smokey and spice. 

We like to serve this meal on Meatless Monday in my house because it is so nutritious! Lentils are a great source of protein, so I always finish this dish feeling satisfied and full of energy. The eggplant and cauliflower are packed with fiber and beneficial nutrients like vitamin C. Fuel your body with this dish and thank me later!


Makes 4 servings

For the Roasted Veggies

For the Lentils

  • 1 tbsp

    extra virgin, olive oil

  • 1

    yellow onion, chopped

  • 4

    garlic cloves, sliced 

  • 2 cups
    split or whole red lentils
  • ½ cup

    tomato purée

  • 1 tbsp

    ancho chili powder

  • 3 cups
  • 1 tbsp
  • 1 tbsp


  • 1 tsp

    chili flakes

  • salt and pepper to taste

For the Roasted Veggies

  1. Preheat oven to 350F. Line a baking sheet with tinfoil and grease with cooking spray.

  2. Add the cauliflower, eggplant, olive oil and You're So Spain to a large bowl and mix well. Transfer to the prepared baking sheet, spreading evenly. 

  3. Place baking sheet with vegetables in the oven and set timer for 25-30 minutes. About halfway through, stir vegetables to ensure they're evenly cooked. 

For the Lentils

  1. While your vegetables are roasting, prepare your lentils. Heat your olive oil in a large deep skillet over medium heat. Add your onions and garlic. Sauté for 5-8 minutes until soft and brown. 

  2. Add lentils, tomato purée, ancho chili powder, Moroccan 'Round the Clock, tamari, water, salt and pepper. Turn heat to low and simmer for 30 minutes, stirring occasionally. Add more water (by tbsp) if necessary.  

  3. Add chili flakes and simmer for another 5 minutes before removing from heat. 

  4. Top with roasted cauliflower and eggplant. Enjoy!

Samantha Binkley