Spicy Harissa Lentil Mushroom Stew
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup brown lentils, rinsed
- 3 tablespoons harissa paste
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- Chopped fresh parsley, for serving
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion softens.
- Add the mushrooms and cook for 5 minutes until they release their liquid and start to brown.
- Stir in the lentils, harissa paste, diced tomatoes, vegetable broth, cumin, salt, and pepper.
- Bring the mixture to a boil, then lower the heat and cover the pot.
- Simmer for 30 minutes, stirring now and then, until the lentils are tender.
- Taste and adjust salt or harissa if needed. Ladle into bowls and top with parsley. Serve with lemon wedges on the side.
Notes
If the stew thickens too much during simmering, add a splash of broth to loosen it. Use mild harissa if you prefer less heat, or stir in extra at the end for more spice. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little added water.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board
Cuisine: Mediterranean
Equipment: Large Pot, Knife, Cutting Board