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Moroccan-Spiced Lentil Stew with Sweet Potatoes and Harissa
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Course Soup
Cuisine Moroccan
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife
  • Wooden Spoon

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons harissa paste
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic, cumin, coriander, and cinnamon and cook for 1 minute until fragrant.
  • Add the lentils, sweet potato cubes, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring occasionally.
  • Stir in the harissa paste and season with salt and pepper. Continue simmering uncovered for 10 more minutes until the lentils are tender and the sweet potatoes are soft. Remove from heat and let the stew rest for 5 minutes before serving. Top each bowl with chopped cilantro.

Notes

Taste the harissa before adding it all at once, since brands vary in heat level. If the stew thickens too much after freezing and reheating, stir in a splash of broth or water while warming it on the stove. The sweet potatoes soften further after freezing, so cut them into even cubes to keep some texture.
Course: Soup
Cuisine: Moroccan
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon