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Moroccan Harissa Lentil Stew with Roasted Vegetables
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Baking sheet
  • Large pot
  • Wooden spoon

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 3 tablespoons harissa paste
  • 2 carrots, peeled and chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving
  • Lemon wedges, for serving

Instructions
 

  • Preheat the oven to 425°F. Toss the carrots, zucchini, and red bell pepper with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 20-25 minutes until the edges turn golden.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, cumin, coriander, and cinnamon and cook for 1 minute more.
  • Add the harissa paste and stir to coat the onions. Pour in the lentils, vegetable broth, and diced tomatoes with their juices. Season with salt and pepper.
  • Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 25 minutes, stirring occasionally, until the lentils are tender.
  • Stir the roasted vegetables into the pot. Simmer uncovered for 5 minutes to let the flavors combine.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

Roast the vegetables until the edges brown to deepen their sweetness and help offset the harissa heat. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the spices settle.
Course: Soup
Cuisine: Moroccan
Equipment: Baking sheet, Large pot, Wooden spoon