Harira-Style Lentil Veggie Stew
with Toasted Flatbread Wedges and Feta
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 flatbread wedges!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Milk, Soy, Wheat)
Moroccan Spice Blend
Vegetable Stock Powder
(Contains Soy, Sulphites)
Crushed Tomatoes with Garlic and Onion
Harissa Spice Blend
Feta Cheese, crumbled
Not included in your delivery
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 flatbread into 8 equal wedges.Using a strainer, rinse lentils until water runs clear.
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.
Heat the same pot over medium. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Season with salt. 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.
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 salt and pepper, to taste. (TIP: If you prefer a more brothy stew, add extra water, 1/4 cup at a time!)
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.
Divide stew between bowls, then sprinkle feta and cilantro over top. Serve flatbread wedges alongside for dunking.