Tomato and Lentil Stew with Harissa
I know that it is technically spring, but the weather outside is suggesting otherwise. As much as I love spring dishes, I’m still leaning towards cozy recipes closer to the winter end of the spectrum while the weather remains cold and snowy. I’m sure I can’t be the only one, which is why I decided this would be an appropriate time as ever to share my Tomato and Lentil Stew with Harissa.
This Tomato and Lentil Stew with Harissa comes together in under an hour start to finish (excluding time for soaking your lentils, but we’ll get to that). With a kick of harissa paste and the earthy richness of brown lentils, this stew is a perfect staple to get us through (hopefully) the last of the chilly days and nights.
Recipe Details
This Tomato and Lentil Stew with Harissa has only 9 ingredients (excluding salt and pepper) and is comprised of common pantry staples such as canned tomatoes, coconut milk, and dried lentils. I use brown lentils for this recipe and make sure to soak them in advance. If I plan to make this for dinner, I’ll soak my lentils starting in the morning so they have adequate time. While soaking is not necessary, it does help our bodies digest the lentils better and makes the array of mighty minerals found in lentils easier for our bodies to absorb.
Sauté the Vegetables
Over medium heat, heat the olive oil in a dutch oven. Add the chopped onion and sauté for five minutes or until softened. Add the minced garlic and chopped red pepper. Cook for a further one minute before stirring in the harissa paste. Add the harissa and sauté for three more minutes. Remove from the heat.
Make the Tomato Broth
To a high speed blender, add one can of tomatoes, one can of coconut milk, and the sautéd vegetables. Season with a bit of sea salt and fresh black pepper. Blend on high until completely smooth then pour the tomato broth into the dutch oven.
Simmer the Lentils
To the tomato broth, add the drained lentils and three bay leaves, then bring to a boil over medium heat. Reduce the heat to low and simmer for 30 minutes, stirring occasionally so the lentils don’t stick to the bottom of the pot.
I like to keep the lid off so the tomato broth reduces a bit during cooking. If you find that the broth is reducing too much, you can place the lid on the dutch oven to slow this process down.
Serve and Enjoy!
After 30 minutes, or once the lentils are cooked through, remove the stew from the heat and serve.
This Tomato and Lentil Stew with Harissa is delicious with a bit of fresh parmesan cheese grated on top and a side of crusty bread. If you want to keep the stew vegan, you can forego the parmesan or substitute a vegan alternative.
Leftover stew will keep in an airtight container in the fridge for up to five days.
More Cozy Soups and Stews!
If you are craving cozy, be sure to check out these other soup and stew recipes:
Vegetarian “Sausage” & Noodle Soup
If you enjoyed this recipe be sure to leave a comment and a recipe review. I love to hear from you! As always, if you make this recipe, be sure to tag me on Instagram.
Stay cozy everyone 🙂
xx
Ashley
Tomato + Lentil Stew with Harissa
Ingredients
- 2 tablespoons olive oil
- 1 medium cooking onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1½ tablespoons Harissa paste
- 28 oz canned tomatoes
- 13 oz canned coconut milk
- 3/4 cup brown lentils, soaked
- 3 bay leaves
- sea salt + fresh black pepper
To Serve
- Fresh parmesan (optional)
- Crusty bread (optional)
Instructions
- Heat the olive oil in a dutch oven over medium heat. Add the onions and sauté for five minutes or until softened. Add the minced garlic and the chopped red pepper. Sauté for a further one minute before adding the harissa paste. Add the harissa and cook for a further three minutes.
- Add the canned tomatoes and coconut milk to a blender then add the sautéd vegetables. Season with a pinch of sea salt and fresh black pepper, then blend on high until completely smooth.
- Pour the tomato broth back into the dutch oven. Drain the soaked lentils and add them to the pot. Bring to a boil over medium heat, then reduce to a simmer. Add the bay leaves and simmer for 30 minutes, stirring occasionally.
- After 30 minutes, or once the lentils are cooked through, serve the stew with some freshly grated parmesan cheese and crusty bread. Omit the cheese to keep this recipe vegan. Store any leftovers in an airtight container in the fridge for up to five days.