Harira-Style Lentil Veggie Stew
with Spiced Pita Wedges and Feta
Tonight's meal is inspired by the traditional Moroccan soup, Harira! Lentils, Morrocan spices, sweet zucchini and savoury crushed tomatoes come together 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.
Ingredients
½ cup
Red Lentils
2 unit(s)
Pita Bread
1 unit(s)
Zucchini
1 unit(s)
Shallot
1 tbsp
Moroccan Spice Blend
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Vegetable Broth Concentrate
398 mL
Crushed Tomatoes
1 tbsp
Harissa Paste
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
Not included in your delivery
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Cut zucchini into quarters lengthwise, then into 1/2-inch thick quarter-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 (16 wedges for 4ppl).
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 4ppl), then shallots. Season with salt. Cook, stirring occasionally, until softened, 3-4 min. Add harissa paste and 2 tsp Moroccan Spice Blend (dbl for 4ppl) and stir until fragrant, 1 min.
Add lentils, tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4ppl) 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 parchment-lined baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4ppl), 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 wedges on the side for dunking.
