Harira-Style Lentil Veggie Stew
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Harira-Style Lentil Veggie Stew

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!

Tags:
Veggie
Spicy
Low CO2
Allergens:
Milk
Soy
Wheat
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 cup

Red Lentils

2 piece

Flatbread

(Contains Milk, Soy, Wheat)

400 g

Zucchini

113 g

Mirepoix

7 g

Cilantro

1 tbsp

Garlic Puree

1 tbsp

Moroccan Spice Blend

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 piece

Crushed Tomatoes with Garlic and Onion

1 tbsp

Harissa Spice Blend

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate137 g
Sugar23 g
Dietary Fiber25 g
Protein41 g
Cholesterol14 mg
Sodium2890 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

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet

Instructions

Prep
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 flatbread into 8 equal wedges.Using a strainer, rinse lentils until water runs clear.

Cook zucchini
2

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.

Start stew
3

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.

Finish stew
4

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!)

Toast flatbread wedges
5

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.

Finish and serve
6

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