Moroccan Harissa Lentil Stew with Potatoes
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons harissa paste
- 1 cup green lentils, rinsed
- 4 medium potatoes, peeled and cubed
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 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 diced onion and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Add the cumin, coriander, and harissa paste. Stir for 30 seconds until the spices smell fragrant.
- Pour in the rinsed lentils, cubed potatoes, 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 to 30 minutes until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
- Taste and season with salt and black pepper. Ladle into bowls and top each serving with chopped parsley. Serve lemon wedges on the side.
Notes
Taste the harissa before adding the full amount, as brands vary in heat level. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Green lentils hold their shape best here, but brown lentils work if that is what you have on hand.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board