Tomato + Lentil Stew with Harissa
Tomato + Lentil Stew with Harissa is a hearty and flavourful dish combining the earthy richness of lentils with the bold and spicy kick of harissa paste.
Servings 4 people
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.