Harira-Style Lentil and Veggie Stew
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Harira-Style Lentil and Veggie Stew

Harira-Style Lentil and Veggie Stew

with Feta and Toasted Flatbread Wedges

Inspired by the traditional Moroccan soup harira, tonight's recipe combines lentils, Moroccan spices, sweet zucchini and savoury crushed tomatoes for a comforting bowl of goodness. Make sure you sop up every last bit with the flatbread wedges!

Tags:
Veggie
Spicy
Low CO2
Allergens:
Soy
Milk
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 cup

Red Lentils

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Soy)

2 unit(s)

Zucchini

113 g

Mirepoix

7 g

Cilantro

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

1 tbsp

Moroccan Spice Blend

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 tbsp

Harissa Spice Blend

(May contain Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

0.13 tsp

Salt*

2.5 tbsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat29 g
Saturated Fat5 g
Carbohydrate132 g
Sugar19 g
Dietary Fiber26 g
Protein40 g
Cholesterol10 mg
Sodium2240 mg
Trans Fat0.1 g
Potassium2300 mg
Calcium300 mg
Iron13 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet

Instructions

Prep
1
  • Cut zucchini in half lengthwise, then into 1/4-inch half-moons.
  • Roughly chop cilantro.
  • Cut each flatbread into 8 equal wedges.
  • Using a strainer, rinse lentils until water runs clear.
Cook zucchini
2
  • Heat a large pot over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.
  • Remove from heat, then season with salt and pepper. Transfer zucchini to a plate.
Start stew
3
  • Heat the same pot over medium.
  • When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring occasionally, until softened, 3-4 min.
  • Add garlic puree, Harissa Spice Blend and Moroccan Spice Blend. Cook, stirring often, until fragrant, 30 sec.
Finish stew
4
  • Add lentils, crushed tomatoes, stock powder and 2 cups (3 1/2 cups) water to the same pot. Bring to a boil over high.
  • Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 12-15 min.
  • Add zucchini. Cook, stirring often, until heated through, 1-2 min. Season with pepper. (TIP: If you prefer a brothier stew, add extra water, 1/4 cup at a time!)
Toast flatbread wedges
5
  • While stew simmers, add flatbread wedges and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer.
  • Bake flatbread wedges in the middle of the oven, until golden-brown and crispy, 4-5 min.
Finish and serve
6
  • Divide stew between bowls, then sprinkle feta and cilantro over top.
  • Serve flatbread wedges alongside for dunking.