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!
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(s)
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 unit(s)
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*
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 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.
