HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarira Style Lentil Veggie Stew
Harira-Style Lentil Veggie Stew

Harira-Style Lentil Veggie Stew

with Spiced Pita Wedges and Feta

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Inspired by the traditional Moroccan soup, Harira! Tonight's recipe combines lentils, Morrocan spices, sweet zucchini and savoury crushed tomatoes for a comforting bowl of goodness. Make sure you wipe the bowl clean with the spiced pita wedges!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

113 g

Red Lentils

2 unit

Pita Bread


200 g


50 g


1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes

1 tbsp


¼ g

Feta Cheese, crumbled


7 g


Not included in your delivery

2.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate95 g
Sugar14 g
Dietary Fiber7 g
Protein28 g
Cholesterol0 mg
Sodium1970 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then finely chop shallot. Roughly chop cilantro. Using a strainer, rinse lentils. Cut each pita into quarters, then each quarter in half to make 8 wedges in total. (NOTE: You will have 16 wedges for 4 ppl.)


Heat a large non-stick pan over medium-high heat. When hot, add 1⁄2 tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat then transfer zucchini to a plate.


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min. Add harissa and 2 tsp Moroccan Spice (dbl for 4 ppl) and stir until fragrant, 1 min.


Add lentils, tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 12-15 min. Add zucchini and cook, stirring often, until heated through, 1-2 min. Season with salt and pepper.


While stew simmers, arrange pita wedges on a baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4 ppl), then sprinkle with remaining Moroccan spice blend. Toss to coat. Season with salt and pepper. Bake in middle of oven until golden-brown and crispy, 4-5 min.


Divide stew between bowls and sprinkle with feta and cilantro. Serve spiced pita crisps on the side for dunking.