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Harira-Style Lentil Veggie Stew

Harira-Style Lentil Veggie Stew

with Spiced Naan Wedges and Feta

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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 wipe the bowl clean with the spiced naan wedges!

Tags:VeggieSpicy
Allergens:Milk/LaitWheat/Blé

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

1 cup

Red Lentils

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

400 g

Zucchini

113 g

Red Onion, chopped

7 g

Cilantro

1 tbsp

Garlic Puree

1 tbsp

Moroccan Spice Blend

1 unit

Vegetable Broth Concentrate

370 mL

Crushed Tomatoes

1 tbsp

Harissa Spice Blend

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories650 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate134 g
Sugar18 g
Dietary Fiber9 g
Protein41 g
Cholesterol0 mg
Sodium1530 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
Utensilsarrow down iconarrow down icon
Strainer
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut zucchini in half lengthwise, then into 1/4-inch half-moons. Roughly chop cilantro. Cut each piece of naan into 8 equal wedges. Using a strainer, rinse lentls until water runs clear.

2

Heat a large pot 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 the pan from heat, then transfer zucchini to a plate.

3

Heat the same pot over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until softened, 3-4 min. Add garlic puree, Harissa Spice Blend and 2 tsp Moroccan Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec.

4

Add lentils, crushed tomatoes, broth concentrate and 2 cups water (3 1/2 cups for 4 ppl) 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 salt and pepper, to taste. (TIP: If you prefer a more brothy stew, add extra water, 1/4 cup at a time!)

5

While stew simmers, add naan wedges, remaining Moroccan Spice Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake naan wedges in the middle of the oven until golden-brown and crispy, 4-5 min.

6

Divide stew between bowls, then sprinkle feta and cilantro over top. Serve spiced naan wedges alongside for dunking.