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Smoky Lentils with Morcilla and Roasted Cauliflower

This roasted dish pairs cooked brown lentils with morcilla, cauliflower florets and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

37 g Protein
60 g Carbohydrates
31 g Fat
22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 195g cooked brown lentils (drained) 226 kcal
  • 68g morcilla (blood sausage, sliced) 224 kcal
  • 180g cauliflower florets 45 kcal
  • 11g olive oil 97 kcal
  • 53g onion (diced) 21 kcal
  • 5g garlic (minced) 7 kcal
  • 14g tomato paste 11 kcal
  • 135g low-sodium chicken broth 8 kcal
  • 1.13 tsp (2g) smoked paprika 6 kcal
  • 0.56 tsp (1g) ground cumin 4 kcal
  • 1.5 tsp (8g) sherry vinegar 1 kcal

Cooking instructions

  1. cauliflower floretsolive oilsmoked paprika
    Heat oven to 425 F (220 C). Toss cauliflower with 1 tsp olive oil, smoked paprika, and a pinch of salt; roast 18-22 minutes until browned.
  2. olive oilonion (diced)garlic (minced)
    Meanwhile, heat remaining olive oil in a small pot over medium heat. Add onion and garlic and cook 5 minutes until soft.
  3. cooked brown lentils (drained)tomato pastelow-sodium chicken brothground cumin
    Stir in tomato paste and cumin for 30 seconds, then add cooked lentils and broth. Simmer 6-8 minutes to meld flavors.
  4. morcilla (blood sausage
    Add morcilla slices and gently warm 3-4 minutes (avoid aggressive stirring so it does not fully disintegrate).
  5. sherry vinegar
    Stir in sherry vinegar. Taste and adjust salt and pepper.
  6. cooked brown lentils (drained)cauliflower florets
    Serve lentils topped with roasted cauliflower.

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