Lentil and Harissa Stew That Brings the Heat

Let me get a little poetic for a second: lentils have endless possibilities.

They happily soak up just about any sauce, and cooking them couldn't be simpler. You don't even need to soak them first.

Beyond being versatile, lentils are rich in protein and fiber, making them a great foundation for a meal if you're active.

Speaking of sauce, this recipe uses a fiery homemade harissa that goes beautifully with lentils.

What can I say? I like my flavors bold and my spices loud. 🙂

This is an easy, no-fuss dish you can make ahead for the week.

Just a heads-up: it gets spicier by the day.

Disclosure: This recipe was developed in partnership with Hanamal (an Israeli food brand).

A Little About This Lentil and Harissa Stew

This recipe starts with dried green lentils, but you can swap in other kinds: red, yellow, black—you've got options.

I make the harissa myself and load it with hot peppers for that lovely, fiery kick. Adjust the amount of hot pepper to suit your own heat tolerance.

For a little color contrast and extra richness, I drizzle some coconut cream over the top. Not a fan? Leave it out.

Nutrition Facts

One serving (out of 6) of lentil and harissa stew, weighing 200 g (7 oz), contains:

• 145 calories
• 9 g protein
• 25 g carbohydrates
• 1 g fat

Want to learn how to make lentil soup? Click here.

Lentil and Harissa Stew

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Calories 145 kcal

Ingredients

For the Lentils

• 1 cup dried green lentils
• 2 cups water

For the Harissa

• 3 cloves garlic
• 1/2 onion
• 1 red bell pepper seeded and sliced
• 2 tablespoons tomato paste
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1 tablespoon sweet paprika
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 3 small hot peppers seeded
• 1/2 teaspoon vinegar

For Garnish

• A little chopped parsley or cilantro
• 1 tablespoon coconut cream

Instructions

1. Rinse the lentils thoroughly under running water and transfer to a deep pot.

2. Add 2 cups of water and cook over low heat for about 20 minutes, until the lentils are tender.

3. Drain and set aside.

Make the Harissa

1. Add all the harissa ingredients to a food processor: the red bell pepper, half onion, garlic, hot peppers, tomato paste, sugar, salt, spices, and vinegar. Process until you have a smooth, uniform paste.

2. Taste and adjust the seasoning.

3. Add the lentils to the harissa and stir well to combine.

4. Serve over rice, quinoa, or your favorite starchy base.