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.
½ cup
Red Lentils
2 unit(s)
Pita Bread
1 unit(s)
Zucchini
1 unit(s)
Shallot
1 tbsp
Moroccan Spice Blend
(May contain Soy, Milk, Tree nuts, Sesame, Mustard, Triticale, Wheat, Peanuts, Sulphites)
1 unit(s)
Vegetable Broth Concentrate
398 mL
Crushed Tomatoes
1 tbsp
Harissa Paste
¼ cup
Feta Cheese, crumbled
(Contains Milk)
7 g
Cilantro
¼ tsp
Salt and Pepper*
2.5 tbsp
Oil*
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.