Serves 6-8

Harissa Spiced Vegetable & Lentil Casserole

Harissa Spiced Vegetable & Lentil Casserole

Cooking time: 6-7 hours (high) or 7-8 hours (low)


  • 2 tbsp vegetable oil
  • 3 medium carrots, finely diced
  • 2 medium onions, diced
  • 3 sticks of celery, finely diced
  • 4 cloves of garlic, finely chopped
  • 2 tsp ground cumin
  • 3 tsp rose harissa paste (dependingon taste)
  • 2 tbsp tomato puree
  • 800g chopped tomatoes
  • 500g green lentils, rinsed & drained
  • 750ml vegetable stock
  • ½ savoy cabbage, shredded or
  • 100g fresh baby spinach leaves
  • 1 lemon, zested
  • salt & pepper


  • Heat the oil in a large pan or Crock-Pot sauté pot and sauté the carrots, onions and celery without colouring until softened.
  • Stir in the garlic and cumin; continue to sauté for a further 1-2 minutes, stirring continuously.
  • Transfer the contents to the removable Crock-Pot bowl if sautéing in a pan.
  • Add the harissa, tomato puree and the chopped tomatoes, stir well.
  • Add the lentils and stock, stir and cover.
  • Cook on Low for 7-8 hours or High for 6-7 hours.
  • 1 hour before the end of the cooking time, stir in the shredded cabbage and continue to cook until the end of the chosen time.
  • Add the lemon zest and seasoning.
  • This recipe freezes beautifully.

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