Red lentil ful with sumac-roasted cauliflower from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 116) by Joe Yonan

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Notes about this recipe

  • amy_9scy2c on May 21, 2026

    This is two E’s of recipes, excellent tasting and easy to make. We double the onion, tomatoes and ras el hanout.

  • babyfork on March 08, 2025

    I didn't make the sumac-roasted cauliflower, just the red lentil ful. I made my own ras el hanout blend from a Food.com recipe. This was pretty good, although I'm writing this a few weeks after making it and having trouble recalling it...I guess it wasn't particularly memorable. But it was a fine and healthy dish, which was what I was looking for.

  • rmardel on June 05, 2024

    I really enjoyed this. I used only 1 can of chickpeas (slightly less than 2 cups) rather than 2, and double the tomato and onion, but otherwise followed the recipe. I did feel the cauliflower could have used slightly more sumac, but the combination was mildly delicious, comforting, and completely satisfying.

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