Ingredients
Equipment
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
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!
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!