How to Make Cumin-Spiced Lentil & Spinach Stew with Harissa Yogurt
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Heat olive oil in a large pot over medium. Sauté onion and carrots 5 minutes.
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Add garlic and cook 1 minute. Stir in lentils, tomatoes, broth, cumin, paprika, salt, and pepper.
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Bring to a boil, reduce heat, cover, and simmer 25-30 minutes, stirring occasionally, until lentils are tender.
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Stir in spinach until wilted (about 3 minutes).
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Mix yogurt and harissa together in a bowl.
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Serve stew in bowls topped with a dollop of harissa yogurt.
Pro Tips for Perfect Cumin-Spiced Lentil & Spinach Stew with Harissa Yogurt
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of dried brown lentils, rinsed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Cumin-Spiced Lentil & Spinach Stew with Harissa Yogurt?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Cumin-Spiced Lentil & Spinach Stew with Harissa Yogurt?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for dried brown lentils, rinsed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.