Harissa coconut lentils

Harissa coconut lentils

Tags

lentils
kumara

Cook

Ingredients

  • 4 medium kumara
  • 1 tbsp olive oil
  • 2 shallots, fine dice
  • 4 cloves garlic, minced
  • ¾ tsp cumin
  • ¾ tsp coriander
  • ¾ tsp caraway seeds
  • 2 tbsp tomato paste
  • 3 tbsp harissa
  • 1 cup French lentils
  • 1 ½ cups vegetable stock
  • 1 can coconut milk
  • 2 cups finely sliced kale
  • Salt & pepper
  • ½ cup coriander, chopped
  • Lemon wedges

Steps

  1. Preheat the oven to 200°C. Prick some holes in the kumara with a fork.
  2. Line a baking sheet with foil and set the kumara on top. Bake for 1 hour or until soft.
  3. Meanwhile place a large saucepan over medium heat. Once hot, pour in the olive oil and swirl it around.
  4. Add the shallots and sauté until translucent. Add the garlic, cumin, coriander, and caraway and stir for 30 seconds.
  5. Add the tomato paste and harissa and cook it out for 1 minute. Then, add the lentils and stir again.
  6. Pour in the vegetable stock and coconut milk and stir. Season with salt and pepper.
  7. Bring to a boil then lower to a simmer. Cover and simmer until lentils are starting to get soft, about 25 minutes.
  8. Add the kale and continue to simmer until wilted. Taste and season. Keep on low heat, stirring occasionally.
  9. Remove kumara from oven. Split each kumara down the middle. Ladle over ¼ of the lentils mixture on top. Garnish with coriander.