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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!

Tags:VeggieQuick
Allergens:Wheat/BléMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

113 g

Red Lentils

2 unit

Pita Bread

(ContainsWheat/Blé)

400 g

Zucchini

50 g

Shallot

1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Harissa Spice Blend

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

7 g

Cilantro

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Calories550 kcal
Fat25 g
Saturated Fat3.5 g
Carbohydrate107 g
Sugar21 g
Dietary Fiber9 g
Protein30 g
Cholesterol0 mg
Sodium2190 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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.)

2

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.

3

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.

4

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.

5

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.

6

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