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Harissa-Spiced Lentil Stew with Chickpeas and Carrots
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 medium carrots, sliced into rounds
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3 tablespoons harissa paste
  • 1 cup dried brown lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
  • Stir in the garlic and carrots. Cook for another 3 minutes until the garlic is fragrant.
  • Add the cumin, smoked paprika, and harissa paste. Stir for 1 minute to coat the vegetables and release the spices.
  • Pour in the lentils, diced tomatoes with their juices, and vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the chickpeas and cook uncovered for 5 more minutes. Season with salt and black pepper.
  • Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Harissa brands vary in heat level, so start with 2 tablespoons and add more at the end if you want extra spice. The stew thickens as it sits, so add a splash of broth when reheating. Leftovers keep in the refrigerator for up to 4 days and taste even better the next day.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board