Name: Harissa Lentils Pasta Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g lentils (green or brown, rinsed); 300 g pasta (any kind, such as penne or fusilli); 1 medium beet (about 150 g, peeled and diced); 150 g sweet corn (fresh or frozen); 2 tbsp harissa paste; 1 medium onion (about 100 g, finely chopped); 2 garlic cloves (minced); 2 tbsp olive oil; 500 ml vegetable broth; Salt and pepper to taste; Fresh dill (for garnish); 50 g feta cheese (crumbled) (optional); Lemon wedges (to serve) (optional)

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Harissa Lentils Pasta Skillet

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Savor the vibrant flavors of Harissa Lentils Pasta Skillet! This delightful dish features lentils simmered in a spicy harissa sauce blended with earthy beets and sweet corn, all served over a comforting bed of pasta. It’s a fantastic way to enjoy a quick, satisfying meal that’s both nutritious and packed with flavor. Feel free to experiment with your favorite pasta shapes or add extra veggies to make it your own!

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: Autumn

Cuisine: Global (Mediterranean-inspired)

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

250 g lentils (green or brown, rinsed)
300 g pasta (any kind, such as penne or fusilli)
1 medium beet (about 150 g, peeled and diced)
150 g sweet corn (fresh or frozen)
2 tbsp harissa paste
1 medium onion (about 100 g, finely chopped)
2 garlic cloves (minced)
2 tbsp olive oil
500 ml vegetable broth
Salt and pepper to taste
Fresh dill (for garnish)
50 g feta cheese (crumbled) optional
Lemon wedges (to serve) optional

Equipment

Flatbread pan (e.g., tawa or cast iron skillet)
Pot (for boiling pasta)
Chef's knife
Mixing spoon
Measuring spoons

Method

In a medium pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Once done, drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced beets and sweet corn to the skillet, stirring to combine. Cook for about 5 minutes, until the beets have softened slightly.
Incorporate the rinsed lentils and harissa paste, mixing well to coat everything evenly. Pour in the vegetable broth and bring to a simmer.
Reduce the heat to low and let the lentil mixture simmer for 10-12 minutes, or until the lentils are tender and the mixture has thickened slightly. Season with salt and pepper to taste.
Combine the cooked pasta with the lentil mixture in the skillet, gently tossing everything together until well mixed.
Serve immediately, garnished with fresh dill and optional crumbled feta cheese. Add lemon wedges on the side for an extra zesty kick, if desired.

Nutrition

Calories: 450kcalCarbohydrates: 72gProtein: 20gFat: 10gSodium: 350mgPotassium: 600mgFiber: 18gSugar: 5gVitamin A: 450IUVitamin C: 9mgCalcium: 60mgIron: 3mg

Notes

Feel free to swap out the lentils for chickpeas or black beans if you prefer!
This dish is also a great canvas for your favorite vegetables, like spinach or zucchini.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, simply add a splash of broth to prevent drying out.
Enjoy the creative process, and don't hesitate to adjust the spice level by adding more or less harissa to fit your taste!

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Harissa Lentils Pasta Skillet