Herbies Spices Recipes

Tunisian Lentil Hotpot

Ingredients

At a glance

Soups & Salads

Vegetables & Vegetarian Dishes

1 onion, chopped

2 celery stalks, sliced

1 large carrot, chopped

1 tablespoon olive oil

1 potato or parsnip, diced (optional)

1 cup canned chopped tomatoes and liquid

2 cups water or vegetable stock

2 cups prepared brown lentils*

1/3 cup prepared red kidney beans*

1 cup prepared chickpeas*

1/3 cup barley, soaked and cooked (optional)

3 tablespoons rice or small sized pasta shapes

preserved lemon slices and parsley to garnish

Methods/steps

Saute onion, celery and carrots in oil for 2–3 minutes.
Add Tunisian Spice Mix and potatoes, and fry until fragrant.
Add tomatoes and 1 cup water and simmer 5 minutes.
Add lentils, beans, chickpeas and barley, and remaining water.
Bring to a simmer and add pasta or rice, and cook for another 10 minutes or until pasta is cooked. Add more water to desired consistency.
Garnish and serve with wedges of flat bread.

Additional Tips

*Soaked overnight and cooked 20-30 minutes, or use tinned lentils, beans & chickpeas.

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