North African Harissa Lentil Stew

Ingredients

• 1 cup dry Lentils (red or brown), rinsed
• 3 cups Vegetable broth (or water)
• 1.5 tbsp Harissa paste
• 1 can (14–15 oz) Crushed tomatoes
• 2 Carrots
• 1 tsp Ground cumin
• 2 cloves Garlic
• 1 tbsp Olive oil
• 2 tbsp Lemon juice
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely mince the garlic. Peel and dice the carrots into small pieces. Rinse the lentils until the water runs mostly clear.

2. 2

   Cook (35 minutes): In a pot, warm the olive oil over medium heat. Add garlic and carrots and cook for 3–4 minutes until fragrant and slightly softened. Stir in the harissa and ground cumin for 30 seconds.

3. 3

   Add crushed tomatoes and broth. Bring to a boil, then stir in the lentils. Reduce to a gentle simmer and cook 25–30 minutes, stirring occasionally, until lentils are tender and the stew thickens.

4. 4

   Finish: Turn off the heat and stir in lemon juice. Taste and adjust with salt and black pepper if needed. Serve hot.