Spicy Harissa Lentil Stew With Dark Greens And Turmeric

• 1 tablespoon olive oil
• 1 yellow onion diced
• 1 shallot minced
• 3 carrots peeled and finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked pepper fresh
• 1/2 cup lentils we prefer green lentils, but you can use whichever variety you like
• 30 ounces fire-roasted diced tomatoes
• 5 cups low sodium vegetable stock
• 1 teaspoon fresh ginger grated
• 3 tablespoons harissa Cava
• 1 bay leaf
• 1 bunch greens dark, we prefer lacinato kale, but you can use whatever looks best at the market, stems removed and finely chopped, leaves roughly torn

1. Add olive oil to a large stockpot and heat to medium. Add onion, garlic, shallot, carrots, and greens stems, and saute until softened, about 7 to 8 minutes. Add cumin, coriander, turmeric, salt, and pepper and saute for another minute or two. Add lentils and diced tomatoes and stir to combine. Add 4 cups of stock, grated ginger, harissa, and the bay leaf and simmer over medium-low heat for about 30 minutes, until lentils are tender. Add additional stock to achieve a thinner consistency if you prefer. Add torn greens to the stew and cook an additional 3 to 4 minutes, until greens have wilted. Remove bay leaf before serving. Taste and season to your liking.
2. Serve stew by itself or over a warm bowl of grains. Add a dollop of Greek yogurt or a sprinkle of fresh chopped parsley if you like.

olive oil, onion, shallot, carrots, ground cumin, ground coriander, ground turmeric, kosher salt, cracked pepper, green lentils, tomatoes, vegetable stock, ginger, bay leaf, lacinato kale

Taken from www.yummly.com/recipe/Spicy-Harissa-Lentil-Stew-with-Dark-Greens-and-Turmeric-1559208 (may not work)