Harissa Spiced French Lentils

This recipe has quickly become a staple in our households, and we’re pretty certain it will be for anyone who tries it. It cooks quickly with minimal fuss, and can be adapted in creative ways as well. Find Harissa paste in quality Middle Eastern shops.

Harissa Spiced French Lentils

2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
1 clove garlic, minced
1/2 tsp salt
3/4 cup French lentils
1 tsp ground cumin
1 tsp ground coriander
2 cups veggie or chicken stock
1 small can tomato paste
3 medium tomatoes, coarsely chopped
1 tsp salt
1 tsp turmeric
2 tsp harissa paste
3 tsp sugar
1/2 tsp paprika
4 cups baby spinach leaves

Heat the olive oil in a medium sized pot or dutch oven on the stovetop. Add the onions and 1/2 tsp salt, and cook for 3-4 minutes. Add the carrots and cook for 3-4 minutes more. Add the minced garlic and cook one minute, until fragrant. Add the coriander and cumin and cook one minute, stirring the whole time.

Add the lentils, broth, turmeric, sugar, salt, tomatoes, and tomato paste and stir well until the paste is dissolved. Cover and bring to a medium simmer. Cook for 20-25 minutes, stirring here and there. Add the harissa paste, paprika, and sugar and cook a further 15 minutes. A few minutes before serving, stir in the baby spinach and cook until wilted but still bright green.

Serve with fresh cherry tomatoes, plenty of black pepper and toasted baguette croutons.

Thanks to EatGrain.ca for providing this delicious recipe!