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!
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Moroccan Spice Blend
Vegetable Broth Concentrate
Crushed Tomatoes with Garlic and Onion
Harissa Spice Blend
Feta Cheese, crumbled(ContainsMilk/Lait)
Salt and Pepper*
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 heat then transfer zucchini to a plate.
Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Season with salt. Cook, stirring occasionally, until softened, 3-4 min. Add harissa and 2 tsp Moroccan Spice Blend (dbl for 4 ppl) and stir until fragrant, 1 min.
Add lentils, crushed tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl) to the same pan. Bring to a boil over high. 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 the middle of the 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.