Description
This Harissa Lentil Stew is a hearty and flavorful vegan dish featuring tender red lentils simmered with aromatic spices, vibrant harissa paste, creamy coconut milk, and fresh greens.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 tbsp harissa paste
- 1 tsp cumin
- 1 tsp coriander
- 1 cup full-fat coconut milk
- 2 cups fresh spinach or kale, chopped
- Olive oil for sautéing
- Salt to taste
Instructions
- Prep: Gather all ingredients and chop the onion, garlic, carrots, and greens so they are ready to use.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook for another 2 minutes until fragrant.
- Add Carrots and Spices: Add chopped carrots, cumin, and coriander to the pot. Cook, stirring occasionally, for 5 minutes to soften the carrots and bloom the spices.
- Add Lentils: Stir in the red lentils to coat them well with the spices and vegetables.
- Pour Broth and Coconut Milk: Add the vegetable broth and coconut milk to the pot. Stir to combine everything.
- Simmer: Bring the stew to a gentle simmer. Cover and cook for about 20 minutes, stirring occasionally, until the lentils and carrots are tender.
- Add Harissa and Greens: Stir in the harissa paste and chopped spinach or kale. Cook for 2-3 minutes until the greens are wilted.
- Season: Taste the stew and season with salt as desired. Remove from heat and serve warm.
Notes
- Adjust harissa paste quantity to control spice level.
- Use kale or spinach depending on availability and preference.
- This stew keeps well in the fridge for up to 4 days and freezes nicely.
- For extra protein, consider adding cooked chickpeas or tofu.
