This harissa lentil stew is smoky, comforting, and packed with vegetables and plant-based protein. It’s the kind of easy one-pot meal that tastes even better the next day and works with pretty much any side you have on hand.
Ingredients (3 servings)
-
- 1 tbsp olive oil
- 3 scallions or ½ onion, chopped
- 1 large leek (130 g), sliced
- 1 large carrot (80 g), diced
- 1 small aubergine (240 g), diced
- 120 g chickpeas, drained
- 120 g dried red lentils
- 1 large handful spinach (80 g)
- 350 ml vegetable broth
- 400 g canned crushed tomatoes
- 1 tbsp harissa paste
- 2 tsp cumin
- 2 tsp smoked paprika
- Salt & pepper, to taste
Method
- Heat the olive oil in a large pot over medium heat. Add the scallions (or onion), leek, and carrot, and cook for a few minutes until softened.
- Stir in the cumin, smoked paprika, and harissa, and cook for another minute until fragrant.
- Add the aubergine and cook for 4-5 minutes, until it starts to soften and lightly brown.
- Add the chickpeas, red lentils, crushed tomatoes, and vegetable broth. Stir well and bring to a gentle simmer.
- Cook for about 20-25 minutes, stirring occasionally, until the lentils are soft and the stew has thickened. Add a splash of water or broth if needed.
- Stir in the spinach and let it wilt into the stew for a minute or two. Taste and adjust the seasoning with salt and pepper if needed.
- Serve with warm tortilla wraps, rice, or crusty bread. A quick herby garlic yoghurt dressing on top works especially well.
Tips & Variations
- Adjust the amount of harissa depending on how spicy you like it, or add chili flakes for extra heat.
- Store leftovers in the fridge for up to 3-4 days. The flavours deepen and it tastes even better the next day.
- Swap the chickpeas for white beans or butter beans, or add extra vegetables like courgette or bell peppers depending on what you have.
