Spicy Harissa Lentil Stew

If you'll allow me to be poetic for a moment, I'll tell you that lentils have no boundaries.

They surrender easily to any sauce and are not complicated at all to cook (you don't even need to soak them beforehand).

Beyond the versatility of lentils, they are also rich in protein and fiber, making them a perfect meal for anyone who exercises.

Speaking of sauce, this recipe uses a fiery harissa that pairs perfectly with the lentils.

I'm definitely a fan of strong flavors and spices 🙂

It's an easy, simple stew that you can prepare in advance for the whole week.

Just note that it gets spicier from day to day.

Disclosure: This recipe was developed in collaboration with HaNamal.

A bit about the Lentil and Harissa Stew

The base of the recipe is dry green lentils. You can replace the lentils with any other type, such as red, yellow, black lentils, and more.

I prepared the harissa myself, and it's rich in chili peppers for a pleasant kick. You can play with the pepper quantities however you like.

To add color and a deep, rich flavor, I drizzled a bit of coconut cream on top. If you're not a fan, you can skip it.

Nutritional Values:

One serving (out of 6) of the lentil and harissa stew, weighing 200g, contains:

• 145 calories
• 9g protein
• 25g carbs
• 1g fat

Want to know how to make lentil soup? Click here

Print

Lentil and Harissa Stew

Prep Time 5 minutes

Cook Time 20 minutes

Servings 6 servings

Calories 145 kcal

Ingredients

For the Lentils

• 1 cup uncooked green lentils
• 2 cups water

For the Harissa

• 3 cloves garlic
• 1/2 onion
• 1 red bell pepper sliced and seeded
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon sweet paprika
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 3 small chili peppers seeded
• 1/2 teaspoon vinegar

For Garnish

• a bit of chopped parsley/cilantro
• 1 tablespoon coconut cream

Instructions

1. Rinse the lentils well under running water and transfer to a deep pot.

2. Add 2 cups of water and cook on low heat for about 20 minutes until the lentils are tender.

3. Drain and set aside.

Preparing the Harissa

1. In a food processor, add all the harissa ingredients: red bell pepper, half onion, garlic, chili peppers, and spices, and blend well until a smooth paste is formed.

2. Taste and adjust seasoning.

3. Add the cooked lentils to the harissa and mix well.

4. Serve over rice, quinoa, or any other carbohydrate of your choice.