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Spicy Harissa Lentil Stew with Zucchini and Carrots
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 medium zucchinis, diced
  • 3 carrots, peeled and sliced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons harissa paste
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for serving)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion turns soft.
  • Stir in the carrots and cook for another 4 minutes to start softening them.
  • Add the harissa paste and stir for 1 minute to coat the vegetables.
  • Pour in the diced tomatoes, vegetable broth, and lentils. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 20 minutes.
  • Add the zucchini, then simmer uncovered for 10 more minutes until the lentils are tender and the zucchini is cooked through.
  • Season with salt and black pepper. Ladle into bowls and top with fresh parsley.

Notes

Adjust the amount of harissa if you prefer less spice, and add the zucchini toward the end so it keeps some firmness. Leftovers thicken as they sit, so stir in a splash of broth when reheating. The stew stores well in the fridge for up to four days.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Knife, Cutting board