Lentils with vegetables and harissa sauce – Vegan

If you’re looking for a dish that’s warm, hearty, and packed with bold flavors, this Lentils with Vegetables and Harissa Sauce is about to be your new best friend. Imagine tender lentils soaking up all the goodness of roasted vegetables, then getting a fiery kick from the spicy, smoky harissa sauce. It’s a flavor explosion in every bite.

This is the kind of dish that’s perfect for chilly evenings, meal prep, or whenever you need something filling but also healthy. And hey, it’s vegan, so it’s not just good for your taste buds, but your body, too.

Plus, it’s super versatile – add extra veggies, top it with fresh herbs, or go wild with your favorite toppings. You can even dial up or down the harissa depending on how much heat you’re feeling today.

Quick, easy, and delicious – what more could you want?

Ingredients: (for 4 servings)

• 2 red onions
• 1 large carrot
• 1 zucchini or courgette
• 1 large cucumber or 2 regular ones
• 1 red bell pepper
• 1 chili pepper
• 2 tomatoes
• 1 lime
• 1 clove of garlic
• 1 vegetable stock cube
• 200 g red lentils
• 5 tablespoons harissa sauce
• fresh coriander
• salt + pepper
• a few tablespoons of olive oil

Preparation:

Wash, peel, and chop the vegetables as required. Cut the onion into quarters and then slice it. Finely chop the chili pepper, halve the carrot lengthwise, and then slice it. Slice the garlic, dice the bell pepper, and halve the cucumber lengthwise before slicing. Slice the zucchini in the same way as the cucumber. Dice the tomatoes, then grate the lime zest and squeeze the juice into a container. Finally, chop the coriander finely.

Rinse the lentils thoroughly and cook them in a separate pot.

In a large wok, heat the oil over medium heat. Once hot, add the onion, carrot, bell pepper, chili pepper, and minced garlic. Sauté for a few minutes until the onion softens. Next, add the zucchini and cucumber, stir well, and cook until the zucchini begins to soften. Add the tomatoes, harissa sauce, bouillon cube, and lime zest. Stir everything together and let it cook for about 10 minutes on medium heat. Once the vegetables are ready, add the boiled, drained, and rinsed lentils, mixing everything together well.

Meanwhile, turn on the oven to 200 degrees and let it heat up. Transfer the entire mixture to a tray, add the lime juice, season with salt, mix well, sprinkle with pepper and bake for 20-25 minutes.

Sprinkle fresh coriander on top.

You can serve it with a cucumber or tomato salad.

If you try the recipe, let me know how you liked it! 😊

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