ClosePhoto:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterActive Time:20 minsTotal Time:30 minsServings:3 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterCook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2cupschoppedcauliflower florets3/4cupchoppedyellow onion2teaspoonsminced garlic1/4teaspoonsalt2tablespoonswater1cupcooked bulgur1cupcooked lentils3tablespoonschoppedfresh cilantro2tablespoonsmildharissa paste1tablespoonlemon juice3sliceslemon3cupsreduced-sodium vegetable brothDirectionsHeat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes. Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro, 2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo prepare 1 jar of soup:Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadPrepare through Step 2. Refrigerate covered jars for up to 3 days.Equipment3 (1-pint) canning jars or microwaveable airtight containersNutrition InformationServing Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mgEatingWell.com, December 2023Rate ItPrint
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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster
Active Time:20 minsTotal Time:30 minsServings:3 servingsPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterCook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2cupschoppedcauliflower florets3/4cupchoppedyellow onion2teaspoonsminced garlic1/4teaspoonsalt2tablespoonswater1cupcooked bulgur1cupcooked lentils3tablespoonschoppedfresh cilantro2tablespoonsmildharissa paste1tablespoonlemon juice3sliceslemon3cupsreduced-sodium vegetable brothDirectionsHeat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes. Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro, 2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo prepare 1 jar of soup:Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadPrepare through Step 2. Refrigerate covered jars for up to 3 days.Equipment3 (1-pint) canning jars or microwaveable airtight containersNutrition InformationServing Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mgEatingWell.com, December 2023Rate ItPrint
Active Time:20 minsTotal Time:30 minsServings:3 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:3 servings
Servings:
3 servings
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil2cupschoppedcauliflower florets3/4cupchoppedyellow onion2teaspoonsminced garlic1/4teaspoonsalt2tablespoonswater1cupcooked bulgur1cupcooked lentils3tablespoonschoppedfresh cilantro2tablespoonsmildharissa paste1tablespoonlemon juice3sliceslemon3cupsreduced-sodium vegetable broth
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
2cupschoppedcauliflower florets
3/4cupchoppedyellow onion
2teaspoonsminced garlic
1/4teaspoonsalt
2tablespoonswater
1cupcooked bulgur
1cupcooked lentils
3tablespoonschoppedfresh cilantro
2tablespoonsmildharissa paste
1tablespoonlemon juice
3sliceslemon
3cupsreduced-sodium vegetable broth
DirectionsHeat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes. Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro, 2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo prepare 1 jar of soup:Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadPrepare through Step 2. Refrigerate covered jars for up to 3 days.Equipment3 (1-pint) canning jars or microwaveable airtight containersNutrition InformationServing Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mgEatingWell.com, December 2023
Directions
Heat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes. Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterDivide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro, 2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo prepare 1 jar of soup:Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell RoysterTo make aheadPrepare through Step 2. Refrigerate covered jars for up to 3 days.Equipment3 (1-pint) canning jars or microwaveable airtight containersNutrition InformationServing Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mg
Heat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes. Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat.
Divide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro, 2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days.
To prepare 1 jar of soup:Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments, stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving.
To make aheadPrepare through Step 2. Refrigerate covered jars for up to 3 days.
To make ahead
Prepare through Step 2. Refrigerate covered jars for up to 3 days.
Equipment3 (1-pint) canning jars or microwaveable airtight containers
Equipment
3 (1-pint) canning jars or microwaveable airtight containers
Nutrition InformationServing Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mg
Nutrition Information
Serving Size: 1 1/2 cupsCalories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mg
Serving Size: 1 1/2 cups
Calories 221, Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 35g, Total Sugars 7g, Added Sugars 0g, Protein 10g, Fiber 10g, Sodium 415mg, Potassium 575mg
EatingWell.com, December 2023
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