Moroccan Lentil & Veg Stew


Time Taken:

45 minutes




3 garlic cloves, crushed

2 heaped Tsp harissa paste

1 large onion

1 tin of chopped tomatoes

2 vegetable stock cubes

1 mugful of lentils (roughly 200g)

15 green beans (tinned/frozen work well)

3 medium potatoes

20 kalamata olives (OR green/black olives)

1 Tsp cinnamon

Salt and pepper


Slice the onion. Dice the potatoes in roughly 2cm x 2cm. Chop the beans into thirds. Slice the olives roughly.

In a large saucepan on a low heat, add some oil, the garlic, onion, cinnamon and harissa paste. Fry for 6-8 minutes until soft. Boil a full kettle.

Add the stock cubes, lentils, chopped tomatoes and 600ml boiling water. Generously season with salt and pepper. Simmer for 15 minutes on a medium heat until the lentils are softer but not totally done.

Add the potatoes, olives and green beans. Top up the water until level with the vegetables. Simmer for 10 minutes until the potatoes and beans are softened. 

Serve alone or alongside cous cous and enjoy!