Call me crazy, but the winter months make it wayyyyyy harder to incorporate fresh fruit and vegetables into our meals. They are harder to find locally and we’re trying to frequent the grocery store a little less these days, so I’m always on the hunt for alternative nutrient options. That means soups and stews chock full of veggies are making a regular appearance in our weekly meal lineup, and I’m not mad about it. I love the addition of lentils because they have so many great nutrients, including iron, magnesium and vitamin B6! This stew is moroccan-inspired….warm spices and harissa, plus those cinnamon-toasted pita wedges just bring it all together. Best part? This recipe tastes even better as leftovers. Win!!

Recipe

Moroccan-Spiced Winter Stew with Spiced Pita

Ingredients

2 tbsp olive oil, divided
1 zucchini, diced
1 yellow onion, diced
2 carrots, peeled and diced
8 cloves of garlic, minced
2 medium potatoes, peeled and diced
1 medium sweet potato, peeled and diced
2 tsp salt, divided
1 tsp ground coriander
1 tsp ground cinnamon (plus extra for pita)
1/2 tsp ground turmeric
1-2 tbsp harissa paste
1 - 28 oz can crushed or diced tomatoes
1 cup red lentils
1/2 cup chopped dried apricot, dried prunes and/or golden raisins
6 cups vegetable broth
1/2 cup fresh cilantro and parsley, roughly chopped
1/4 cup feta
4-6 pita, pocketless

Directions

Heat a large pot or dutch oven over medium-high heat. Add 1/2 tbsp olive oil to coat the pan. Add zucchini and a pinch of salt, and cook, stirring every couple minutes, until cooked (but not mushy) about 4-5 minutes. Remove zucchini from pot to a bowl and set aside.
In the same pot, add 1 tbsp oil, onion and carrot. Season with a pinch of salt. Cook, stirring regularly, until onions are soft and fragrant. Add potatoes and sweet potatoes, and then coriander, cinnamon, turmeric and another generous pinch of salt. Cook for a few minutes until vegetables are coated in the spices.
Add harissa paste and tomatoes with their liquid. Rinse lentils well and then add them to the pot, along with the vegetable broth. Stir until well combined. Add another pinch of salt.
Bring mixture to a boil and then reduce heat to a simmer on low, cover and allow to cook for 25-30 minutes, checking and stirring often. Add the dried fruit and stir in. You’ll cook until the potatoes and sweet potatoes are tender but NOT mushy. A good test for this is if you poke them with a fork and they slide off, they are done!
Preheat oven to 400. Cut pita into wedges and toss on a cookie sheet with 1/2 tbsp oil, a sprinkle of cinnamon and a couple pinches of salt. Spread evenly on the cookie sheet and bake for about 8-10 minutes, keeping an eye on them so they don’t burn.
Once potatoes and lentils are tender, add the zucchini and stir, cooking for a couple minutes until heated through.
Garnish stew with feta, chopped cilantro and parsley, and toasted pita. Enjoy!