Description
A hearty and flavorful Harissa Lentil Stew combining protein-rich red lentils with aromatic spices, creamy coconut milk, and vibrant greens. This warming dish is perfect for a nutritious weeknight dinner and serves 8 people.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 tbsp harissa paste
- 1 tsp cumin
- 1 tsp coriander
- 1 cup full-fat coconut milk
- 2 cups fresh spinach or kale, chopped
- Olive oil for sautéing
- Salt to taste
Instructions
- Prep: Dice the onion, mince the garlic, chop the carrots, and prepare the greens by washing and chopping them.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 6 minutes, then stir in the minced garlic and cook until fragrant.
- Build Base: Add the chopped carrots along with cumin and coriander to the pot. Cook for about 5 minutes to enhance the flavors, stirring frequently to coat the vegetables with the spices. Then stir in the red lentils thoroughly to combine.
- Simmer: Pour in the low-sodium vegetable broth and full-fat coconut milk. Bring the mixture to a gentle simmer and cook uncovered for approximately 20 minutes, or until the lentils and carrots are tender.
- Finish: Stir in the harissa paste and chopped greens such as spinach or kale. Cook for 2 to 3 minutes until the greens are wilted and tender. Season with salt to taste before serving.
Notes
- Red lentils cook faster than other lentils and may become soft, perfect for a stew consistency.
- Adjust the amount of harissa paste based on your preferred spice level.
- Substitute kale for spinach if you prefer a heartier green.
- Serve with warm crusty bread or over rice for a complete meal.
- To make the stew vegan and gluten free, ensure your vegetable broth contains no animal products or gluten additives.
