Got 30 minutes? Then you have enough time to make of pot of goodness that will warm you up tonight, with more than enough left for the week ahead. I forgot to soak my lentils overnight so I expected to have this simmering on the stove for hours. I was pleasantly surprised when the lentils soaked up the liquid and softened up right away. Have a bowl today and transform it into a lunchtime treat by throwing a dollop over a bowl of quinoa or enjoying it alongside some grilled chicken.
Moroccan Lentil Stew
3 cloves garlic, crushed
3 tablespoon extra virgin olive oil
2 large carrots, shredded in a food processor
1 ½ tablespoons harissa
1 ½ litres vegetable stock
2 cups dried lentils
1 can (796 ml) organic salt free diced tomato
coriander to garnish
Heat olive oil in a large pot. Saute garlic. When garlic starts to brown, add carrots, harissa and 1 cup of the vegetable broth to deglaze the pan. Cover and simmer allowing the carrots to wilt. Add lentils, remainder of broth and tomato. Let simmer for 20 minutes.
Can't get enough harissa? Check out my recipe for Tunisian Spiced Chicken Drumsticks!