There’s just something comforting about this ultimate comfort food — the fact that this rendition is vegan is just a welcome perk.
Spicy Harissa Lentil Stew with Dark Greens and Turmeric
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 shallot, minced
3 carrots, peeled and finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
1/2 cup lentils (we prefer green lentils, but you can use whichever variety you like)
2 15-ounce cans fire-roasted diced tomatoes
4-5 cups low-sodium vegetable stock
1 teaspoon grated fresh ginger
2-3 tablespoons Cava Harissa
1 bay leaf
1 large bunch dark greens (we prefer lacinato kale, but you can use whatever looks best at the market), stems removed and finely chopped, leaves roughly torn
Add olive oil to a large stockpot and heat to medium. Add onion, garlic, shallot, carrots, and greens stems, and sauté until softened, about 7 to 8 minutes. Add cumin, coriander, turmeric, salt, and pepper and sauté for another minute or two. Add lentils and diced tomatoes and stir to combine. Add 4 cups of stock, grated ginger, harissa, and the bay leaf and simmer over medium-low heat for about 30 minutes, until lentils are tender. Add additional stock to achieve a thinner consistency if you prefer. Add torn greens to the stew and cook an additional 3 to 4 minutes, until greens have wilted. Remove bay leaf before serving. Taste and season to your liking.
Serve stew by itself or over a warm bowl of grains. Add a dollop of Greek yogurt or a sprinkle of fresh chopped parsley if you like.
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