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Harissa Spiced Lentils

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Lentils don't have to be boring. Just add some Harissa! With smokey notes of Ancho Chili Powder and a kick of Paprika and Cumin, this dish is sure to be the star of your dinner table. Serve with rice and yogurt or throw it on a tortilla for vegetarian taco night!


Yield: 4-6 servings
Time: 35 mins


1 tsp neutral oil like canola or vegetable
4 cloves garlic, minced
1/2 medium sweet onion, diced
1 tsp ginger, grated
1 cup dried lentils
28 oz canned diced tomatoes + liquid
1.5 cups chicken/veggie stock or water
1/2 tsp Spicewalla Sicilian Sea Salt
1/4 tsp Spicewalla Black Pepper, Table Grind
1 Tbsp Spicewalla Harissa
Cilantro, for garnish
Yogurt, for garnish


1. Add oil to a large saute pan over medium heat, add the onions and garlic, cook for 2 minutes until onions are beginning to soften. Add ginger and cook for another minute.
2. Add dried lentils, canned tomatoes plus their liquid, chicken/veggie stock or water, Spicewalla Sicilian Sea Salt, Spicewalla Black Pepper, and Spicewalla Harissa. Stir together to combine.
3. Bring to a boil, then reduce heat to medium-low and simmer for 20-30 minutes until lentils are soft but still have some texture.
4. Serve with fresh cilantro and yogurt.


entree other-global-influences side Vegan Vegetarian

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