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Moroccan Harissa Vegetable Lentil Stew with Tomatoes and Carrots
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup green lentils, rinsed
  • 3 medium carrots, diced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons harissa paste
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it softens.
  • Stir in the minced garlic and diced carrots. Cook for another two minutes until the garlic smells fragrant.
  • Add the cumin and harissa paste. Stir to coat the vegetables evenly.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
  • Add the rinsed lentils and season with salt and black pepper. Reduce heat to low, cover, and cook for 25 minutes until the lentils are tender.
  • Taste and adjust salt if needed. Remove from heat and let the stew sit for five minutes before serving.
  • Ladle into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Taste the harissa before adding the full amount since brands vary in heat level. If the stew thickens too much on standing, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing much texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Cutting board, Knife