Spicy Tomato Lentil Stew with Harissa


With the change in the weather, like just about everybody else, we’re craving comfort food. And this spicy tomato lentil stew is the perfect solution. Equally delicious after a night of trick-or-treating, or after casting your vote in November, this bold and hearty soup is anything but bland.

This flavorful stew can be made to your own heat level by increasing the harissa to taste. Harissa is a Tunisian hot chili sauce that gets its spice from bird’s eye chili peppers, serrano peppers and other hot chillis.

Harissa is typically sold in paste form, but you may also see a powdered version in the spice section of natural food stores. If you don’t have harissa, spice it up with berbere or even chili powder. Chili powder makes it more like a traditional ‘bowl of red’, but whatever you use, this will warm you up from the inside.

Spicy Tomato Lentil Stew Recipe - a vegan, plant-based recipe with Tunisian influence

If you do purchase harissa for this recipe (or you already have some on hand!), I recommend trying this Moroccan Roasted Veggie Power Bowl recipe too!

Special Diet Notes: Spicy Tomato Lentil Stew

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, sugar-free, vegan, plant-based, and vegetarian.

Spicy Tomato Lentil Stew
Prep time
Cook time
Total time
Serve this stew with a crusty bread to help tame the heat and soak up all of the juices.
Recipe type: Soup
Cuisine: African
Serves: 8 servings
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 5 cloves garlic, minced
  • 1 stalk celery, minced
  • 5 small red potatoes, chopped
  • 1 carrot, chopped
  • ¼ cup sundried tomatoes, chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon black pepper
  • ½ cup lentils, rinsed
  • ½ cup dry red wine, or broth
  • 2 cups tomato juice
  • 2 to 3 cups vegetable broth, to desired consistency
  • 1 teaspoon harissa, more to taste
  1. Heat the oil in a large soup pot over medium.
  2. Add the onions through and including the pepper. Cook and stir, 3 minutes, or until fragrant.
  3. Add the remaining ingredients and bring to a boil.
  4. Reduce heat to simmer. Simmer 30 to 35 minutes, or until the lentils and potatoes are tender.
  5. Season to taste with salt.

About Author

Tamasin (Tami) Noyes is the author of American Vegan Kitchen, a cookbook that covers everything from diner comfort foods to modern bistro fare, with a solid focus on flavor. She also co-authored Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal, and has a vegan grilling cookbook in the pipeline. For even more of her recipes, visit Tami at her blog Vegan Appetite.

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