We’ve used smoky harissa spice to coat roasted cauliflower and zucchini in this Harissa Roasted Veggies and Lentil Stew recipe, but you can use up the vegetables that you have on hand! The lentil stew is lightly spicy and has a ton of flavor. This is an easy weeknight dish that is packed with goodness. It’s healthy, protein rich and comes together in less than 30 minutes.Â
What is Harissa?
If you’re not familiar with harissa, you’re going to love this flavorful addition to your arsenal. Originating from North Africa, harissa is a bold and flavorful chili paste made with roasted peppers, garlic, spices, and sometimes a touch of lemon. It can be smoky, spicy, or slightly sweet depending on the blend, and it’s a wonderful way to add depth and heat to a variety of dishes. In this recipe,
I’ve used a harissa spice blend from Parallel and mixed it with oil to create a paste. It works as a marinade for the vegetables, caramelizing beautifully as they roast.
Make this Versatile Recipe Your Own
This can easily be adapted to suit your tastes or what you have on hand. Not a fan of zucchini? Swap it for eggplant, sweet potatoes, or even carrots. Prefer your lentil stew with a little more kick? Add more of the chili flakes to the base. Want extra protein? Toss in some chickpeas or tofu. You can even serve this dish with a side of crusty bread or a dollop of plant-based yogurt to cool down the heat.Â
Tips for Prepping
- Cut Your Veg Evenly: To ensure even roasting, try to cut your cauliflower florets and zucchini slices to a similar size. This helps them cook uniformly and develop that perfect char.
- Marinate the Veggies: If you have time, let the vegetables sit in the harissa paste for 10–15 minutes before roasting, allowing the flavors to penetrate before tossing them in to roast.
- Batch Cook the Lentil Stew: The lentil stew can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to a month. Perfect for meal prep.
Harissa Roasted Vegetables with Stewed Lentils
Ingredients
Harissa Roasted Vegetables
- 1 tbsp olive oil
- 1 tbsp harissa spice
- 1 tbsp lemon juice
- 1 tsp sea salt
- 2 medium zucchini chopped into chunks
- 1 medium cauliflower cut into florets
Stewed Lentils
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic chopped
- 1 tsp sea salt
- 1 tsp chili flakes
- 1 tsp smoked paprika
- 1 tbsp sambal oelek chili paste
- 1 tbsp tamari
- 1 28 oz can diced tomatoes
- 3 cups vegetable stock
- 2 cups red lentils rinsed well
- 1/4 cup full fat coconut milk
Instructions
Harissa Roasted Vegetables
- In a large bowl combine olive oil, lemon juice, harissa spice and sea salt
- Toss chopped vegetables in spice mixture until well coated and place on a lined baking sheet in a 400 degree oven for about 20 minutes, turning half way through. Veggies should have a slight char on them. If the need more browning turn onto broil for the last 3 minutes. While the vegetables cook, start on your stewed lentils.
Stewed Lentils
- Heat olive oil in a large pan. Add onions and cook for 3-4 minutes being careful not to burn. Reduce heat and add in garlic, sea salt, chili flakes, smoked paprika and sambal oelek. Cook for 1-2 minutes until very fragrant.
- Add in diced tomatoes, tamari, vegetable stock and lentils. Stir to combine. Bring to a simmer and cook for 20 minutes, adding more stock if necessary and stirring occasionally.
Assembly
- Top Stewed Lentils with Roasted Vegetables and serve.
