Harissa lentil stew

Harissa Lentil Stew w/ Herby Yogurt❤️‍🔥🍚 I love lentils just as much as I love beans and I think you should too because they’re sooo nutritious and can be SO flavourful. They soak up the flavours of whatever you cook them in and they cook quickly which I love because I have no patience 🥰 Here’s the recipe for these: 2 tbsps olive oil 1 small yellow onion, sliced small pinch salt 6 cloves garlic, minced 1 tsp cumin seeds 1 tsp sweet paprika 1/4 tsp smoked paprika 1 tsp dried thyme 1 tbsp tomato paste 1/3 cup harissa 500g (14oz) canned diced tomatoes 1.5 cups dried lentils 3-4 cups water 1 veg bouillon cube handful of fresh parsley, finely chopped Herby Yogurt: 1 cup vegan yogurt, I used homemade soy yogurt 2 tbsp capers, finely chopped 1 clove garlic, grated zest of half a lemon (optional) 1 tbsp lemon juice (juice of about 1/2 lemon) 1/2 tsp salt black pepper to taste handful parsley, finely chopped handful cilantro, finely chopped 1. Heat olive oil in a large sauté pan over medium heat. Add onion and salt and cook until translucent, about 3 mins or so. Then add garlic and spices and fry for 1-2 mins. Add tomato paste and cook to develop some colour for another minute, then stir in harissa, tomatoes, lentils, 3 cups water and the bouillon cube. 2. Bring to a simmer, cover and turn heat to low. Simmer for 20-30 minutes or until the lentils are tender, stirring every now and then to make sure the bottom doesn’t scorch. If the lentils start to look a bit dry and still aren’t tender, add additional cup of water in increments or as needed. 3. Once cooked, stir in fresh parsley and taste for salt level. I found the bouillon cube to be enough salt for me but adjust to your preference. 4. To make the herby yogurt, simply stir together all the ingredients. 5. Serve lentils over jasmine or basmati rice (or with bread if you prefer), top with a dollop of the herby yogurt and a sprinkle of parsley. Enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat olive oil in a large sauté pan over medium heat. Add onion and salt and cook until translucent, about 3 mins or so. Then add garlic and spices and fry for 1-2 mins. Add tomato paste and cook to develop some colour for another minute, then stir in harissa, tomatoes, lentils, 3 cups water and the bouillon cube.

Step 2

2. Bring to a simmer, cover and turn heat to low. Simmer for 20-30 minutes or until the lentils are tender, stirring every now and then to make sure the bottom doesn’t scorch. If the lentils start to look a bit dry and still aren’t tender, add additional cup of water in increments or as needed.

Step 3

3. Once cooked, stir in fresh parsley and taste for salt level. I found the bouillon cube to be enough salt for me but adjust to your preference.

Step 4

4. To make the herby yogurt, simply stir together all the .

Step 5

5. Serve lentils over jasmine or basmati rice (or with bread if you prefer), top with a dollop of the herby yogurt and a sprinkle of parsley. Enjoy!

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