High Fructose Corn Syrup Free Harissa-Orange Red Lentils with Spinach
Total time40 min
Prep time10 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
See allPrivate 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
- 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.
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