Lentil & Vegetable Stew with Harissa Dressing

This recipe works in combination with: Roasted Aubergine Curry, Soy-Orange Tofu Dressing, Vegetable & Tofu Skewers with Garlic Yogurt. This recipe features in these meal plans: Veggie Sunshine.

Courgette, tomato and lentil stew topped with a harissa-inspired spiced dressing.


  • 1/3 onion, chopped
  • 2/3 small courgette, cut into thick half moons
  • 1 large tomato (approx 115g), coarsely chopped
  • 20g of dried red lentils
  • 50g of couscous
  • 2 tbsp olive oil
  • 1/2 tsp mild chilli powder
  • 1 tsp tomato puree
  • 1 garlic clove, finely chopped
  • 1 tsp ground coriander
  • 250ml vegetable stock, prepared according to the packet instructions
  • 1/4 tsp paprika
  • 2 tsp raisins
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.71
  • Store cupboard: Typical
  • Calories per serving: 374
  • 5-a-day per serving: 2.2
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Lentil & Harissa Stew photo

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  1. To make the harissa inspired paste, mix together the tomato puree, paprika, chilli powder, coriander, 1 1/2 tbsp olive oil and season with salt. Set aside.
  2. Heat the remaining oil in a frying pan and cook the onion and garlic for 2-3 minutes, or until the onion is soft. Add the courgette and cook for 2-3 minutes. Stir in the tomato, raisins, stock and lentils. Simmer for 20-25 minutes, or until the lentils are cooked, topping up with a little extra stock if required. Towards the end of the cooking time, spoon a little of the cooking liquid into the harissa paste and stir to combine.
  3. Meanwhile, prepare the couscous according to the packet instructions.
  4. To serve, simply spoon the stew over the couscous and drizzle over the harissa dressing.

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