Harira-Style Lentil Veggie Stew
with Spiced Naan 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 spiced naan wedges!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 cup
Red Lentils
2 unit
Naan
(Contains Milk, Gluten)
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
(Contains Milk)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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!)
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.
Divide stew between bowls, then sprinkle feta and cilantro over top. Serve spiced naan wedges alongside for dunking.
