Editorial sample recipeMoroccanbeginnerhalalveganvegetariandairy-freegluten-free

Moroccan Harissa Red Lentil Stew With Roasted Zucchini

Name: Moroccan Harissa Red Lentil Stew With Roasted Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup red lentils, rinsed; 2 tbsp olive oil; 1 medium yellow onion, diced; 2 tbsp harissa paste; 1 tsp ground coriander; 14 oz canned crushed tomatoes; 3 cup low-sodium vegetable stock; 2 medium zucchini, sliced into half-moons; 0.25 cup fresh cilantro, chopped

A comforting vegetarian red lentil stew infused with spicy harissa and tomatoes, served alongside caramelised roasted zucchini slices.

Prep: 15 min
Cook: 30 min
Total: 45 min

AI-generated illustration of Moroccan Harissa Red Lentil Stew With Roasted Zucchini

AI illustration

Technique to learn

High-Heat Roasting

Cooking vegetables at elevated oven temperatures to develop caramelization and concentrated flavor.

Instructions

Step 1: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: Toss zucchini slices with 1 tablespoon olive oil, salt, and black pepper. Spread across baking sheet and roast for 18 to 20 minutes until golden browned at edges.
Step 3: Heat remaining 1 tablespoon olive oil in a pot over medium heat. Add diced onion and cook for 5 minutes until soft.

Step 4: Stir in harissa paste and ground coriander, cooking for 1 minute to release aromatic flavors.

Step 5: Add rinsed red lentils, crushed tomatoes, and vegetable stock. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until lentils are soft.

Step 6: Ladle lentil stew into warm serving bowls, arrange roasted zucchini slices on top, and sprinkle with chopped fresh cilantro.

Cooking tips

Adjust harissa quantity to suit your preferred heat tolerance.
Red lentils cook quickly and break down into a naturally creamy soup base without needing cream.
Original home-cooking adaptation inspired by Moroccan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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