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    You are at:Home»Dairy-Free Recipes»Spicy Tomato Lentil Stew with Harissa

    Spicy Tomato Lentil Stew with Harissa

    0
    By Tamasin Noyes on October 25, 2011 Dairy-Free Recipes, Soup

    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
     
    Print
    Prep time
    5 mins
    Cook time
    45 mins
    Total time
    50 mins
     
    Serve this stew with a crusty bread to help tame the heat and soak up all of the juices.
    Author: Tamasin Noyes
    Recipe type: Soup
    Cuisine: African
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    Tamasin Noyes
    • Website

    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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