Red Meat Allergy Friendly Harissa-Orange Red Lentils with Spinach
Total time40 min
Prep time10 min
Cook time30 min
4.9(6)
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Learn more āIngredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- Ā½ tsp ground turmeric
- Ā½ 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 6ā7 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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