Harissa Lentils & Cauliflower

1 cup brown basmati rice
5oz can harissa
1 head cauliflower, cut into florets
1/2 cup red lentils
15oz can petite diced tomatoes
2 cups vegetable broth

1) In a medium pot, cook rice according to package direction. Set aside.
2) Meanwhile, in a large saute pan, combine the remaining ingredients. Bring to a boil, reduce heat and simmer for 25 minutes or until lentils are tender.
3) Serve lentil mixture over rice. Salt to taste.

Review: Another recipe based on open bags in the cabinet. This was a great way to use up that last bit of red lentils in the cabinet. And, a great opportunity to use harissa now that I can actually get the stuff (at Whole Foods). I made recipes before that called for harissa and substituted chile-garlic sauce. I now know that's a poor substitution. Harissa is a roasted red bell pepper based sauce, which is AMAZING and could be my new favorite sauce. It was a phenomenal addition to the tomato and red lentil flavors. It was tangy, tasty and just a little spicy. I wanted to eat this every day. The only thing I would do to improve it is to roast the cauliflower instead of cooking it in the sauce. BUT, cooking it this way is much faster and easier.

Adapted from:
http://naturallyella.com/2014/02/11/harissa-lentils-and-cauliflower/