Citric Acid Free Harissa-Orange Red Lentils with Spinach

Total time40 min

Prep time10 min

Cook time30 min

Citric Acid Free Harissa-Orange Red Lentils with Spinach

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground coriander
2 tbsp harissa paste
1 cup red lentils, rinsed
1 can (14 oz) diced tomatoes
2 cups low-sodium vegetable broth
1 tsp orange zest
3 tbsp fresh orange juice
3 cups baby spinach, loosely packed
salt and pepper, to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!