Vegetable Lentil Harissa
Serves: 1. Prep & cook 35 – 45 min.
INGREDIENTS:
- 2 tsp oil for frying (not olive oil, due to the flavour)
- 20g (1-2) spring onions (leaves discarded)
- ½ tsp ground coriander
- ½ tsp ground cumin
- 250ml vegetable stock (I opt for Knorr Stockpot)
- 1-2 tsp harissa paste (depends on how spicy you like your food)
- ½ tsp garlic paste
- 100g waxy potatoes
- 50g carrot
- 50g split red lentils
- 100g cauliflower florets
- 150ml water
- Optional topping: 2-3 tsp Greek yogurt
- Optional topping:1 tablespoon fresh parsley or coriander, chopped
METHOD:
- Dissolve the stock cube in 250ml of boiling water.
- Scrub the potatoes and cut into chunks around 2 cm thick.
- Finely slice the white part of the spring onions (reserve 1 – 2 tsp for garnish when serving).
- Cut the carrot in slices-around 0.5cm thickness.
- Add the oil to a medium saucepan and place on medium heat.
- When the oil is hot, add the spring onions, stir them to allow them to soften, and turn light brown.
- Next, add the coriander and cumin, stir and allow to cook, to bring out the flavour, for around 1 minute.
- Now, put in the stock liquid, then, add the harissa paste and garlic paste.
- Bring to a simmer and stir, so the pastes dissolve.
- Now, add the potatoes, stir, cover and leave to simmer for 5 minutes.
- Then, add the carrots and lentils, stir, cover and simmer for 5 more minutes.
- Next, add the 150 of water stir and bring back to a simmer.
- Add the cauliflower, stir, cover and leave to simmer for around 15 minutes–when the vegetables are fork-tender but not mushy.
- If there is too much sauce, uncover the pan and leave to simmer so some of the liquid evaporates.
- Add toppings as required: remaining uncooked spring onions-finely chopped, Greek yogurt, parsley or coriander.
