Moroccan Harissa Lentil Stew with Apricots and Almonds
Harissa and cumin stew simmered with lentils, tomatoes, apricots and carrots, finished with almonds and coriander.
- 200 g red lentils
- 1 large onion
- 2 medium carrots
- 4 cloves garlic cloves
- 2 tbsp harissa paste
- 400 g tinned chopped tomatoes
- 750 ml vegetable stock
- 80 g dried apricots
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 40 g flaked almonds
- 30 g fresh coriander
- 3 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Heat olive oil in a large heavy-based pan over medium heat.
- Step 2
Dice the onion and carrots into 1cm pieces. Add to pan and cook for 8 minutes until softened.
- Step 3
Crush garlic cloves and add to pan with harissa paste, cinnamon, and cumin. Cook for 1 minute until fragrant.
- Step 4
Add chopped tomatoes, red lentils, and vegetable stock. Bring to a boil.
- Step 5
Chop dried apricots into quarters and add to the pan.
- Step 6
Reduce heat to low, cover partially, and simmer for 25 minutes until lentils are tender and stew has thickened.
- Step 7
Meanwhile, toast flaked almonds in a dry pan for 2-3 minutes until golden.
- Step 8
Roughly chop fresh coriander.
- Step 9
Season stew with salt and pepper to taste.
- Step 10
Serve in bowls topped with toasted almonds and fresh coriander.
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