Name: Harissa Lentils Tortillas Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 200 g dried lentils (green or brown); 1 unit medium beet, peeled and diced; 1 unit small cucumber, diced; 1 unit onion, finely chopped; 3 unit cloves garlic, minced; 2 tbsp harissa paste; 480 ml vegetable broth; 4 unit large tortillas; 2 tbsp olive oil; 1 tsp cumin powder; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Feta cheese crumbles (optional); Avocado slices (optional)

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Harissa Lentils Tortillas Skillet

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Get ready to spice up your mealtime with this vibrant Harissa Lentils Tortillas Skillet! This delightful dish features tender lentils cooked in a fragrant harissa sauce, complemented by the earthy sweetness of beets and the crisp freshness of cucumber. Served atop warm tortillas and finished with a sprinkle of fresh parsley, it’s a quick and satisfying meal that invites your creativity. Feel free to adjust the spices according to your taste, and enjoy a hearty, nutritious dinner!

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Prep Time 15

Cook Time 25

Total Time 45

Servings: 4

Course: Winter

Cuisine: Global

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g dried lentils (green or brown)
1 unit medium beet, peeled and diced
1 unit small cucumber, diced
1 unit onion, finely chopped
3 unit cloves garlic, minced
2 tbsp harissa paste
480 ml vegetable broth
4 unit large tortillas
2 tbsp olive oil
1 tsp cumin powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Feta cheese crumbles optional
Avocado slices optional

Equipment

Flatbread pan (e.g., tawa or cast iron skillet)
Heatproof mixing bowl
Spoon for stirring
Chef's knife
Food processor (for blending garlic)

Method

Rinse the lentils under cold water and drain them thoroughly.
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced beets into the skillet and sauté for about 5 minutes, allowing the beets to soften slightly.
Incorporate the lentils, harissa paste, cumin powder, and vegetable broth. Stir well to combine.
Bring the mixture to a gentle boil, reduce to a simmer, cover, and cook for 20-25 minutes or until the lentils are tender and most of the liquid is absorbed, stirring occasionally.
Meanwhile, warm the tortillas in a separate pan or in the oven.
Once the lentils are cooked, season with salt and pepper to taste, then fold in the diced cucumber for added freshness.
To serve, place warm tortillas on plates, spoon the lentil mixture generously over each tortilla, and finish with a sprinkle of fresh parsley. Enjoy immediately!

Nutrition

Calories: 380kcalCarbohydrates: 56gProtein: 16gFat: 10gSodium: 280mgPotassium: 620mgFiber: 15gSugar: 6gVitamin A: 60IUVitamin C: 12mgCalcium: 60mgIron: 4mg

Notes

If you want to spice things up, feel free to adjust the amount of harissa based on your taste preference!
Lentils can be swapped with beans for a different texture or added protein.
You can store leftovers in an airtight container in the fridge for up to 3 days.
Simply reheat in a skillet or microwave for a quick meal.
Enjoy experimenting with toppings like creamy avocado or tangy feta cheese for added flavor and richness.
Happy cooking!

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Harissa Lentils Tortillas Skillet