Moroccan · beginner
Moroccan Harissa Red Lentil Stew With Roasted Zucchini
A comforting vegetarian red lentil stew infused with spicy harissa and tomatoes, served alongside caramelised roasted zucchini slices.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- 02
Toss zucchini slices with 1 tablespoon olive oil, salt, and black pepper. Spread across baking sheet and roast for 18 to 20 minutes until golden browned at edges.
- 03
Heat remaining 1 tablespoon olive oil in a pot over medium heat. Add diced onion and cook for 5 minutes until soft.
- 04
Stir in harissa paste and ground coriander, cooking for 1 minute to release aromatic flavors.
- 05
Add rinsed red lentils, crushed tomatoes, and vegetable stock. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until lentils are soft.
- 06
Ladle lentil stew into warm serving bowls, arrange roasted zucchini slices on top, and sprinkle with chopped fresh cilantro.
A LITTLE KITCHEN KNOW-HOW
High-Heat Roasting
Cooking vegetables at elevated oven temperatures to develop caramelization and concentrated flavor.
Notes from the kitchen
- Adjust harissa quantity to suit your preferred heat tolerance.
- Red lentils cook quickly and break down into a naturally creamy soup base without needing cream.
- Original home-cooking adaptation inspired by Moroccan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
