Whether you’re a meat-eater or not, it’s pretty safe to assume that you need more plants in your diet. I know I sure do, so I’m always on the lookout for vegan or vegetarian meal inspiration. Everyone in my family loves beans and lentils, so they’re usually stoked when I come up with a new lentil recipe. 

Harissa is a North African paste made with chili peppers and spices (I bought mine, but here’s a recipe for it). It’s spicy and intensely flavored and can be used in pretty much any dish, from meat to stews to vegetables to eggs. Harissa is having a renaissance of sorts, popping up on menus at trendy restaurants….and in my kitchen, in these incredible lentils. 

Lentils are one of my favorite plant proteins. Super versatile, they’re full of fiber, protein, and carbs that make me pedal really hard the next day in spin class. YAH! Some people put lentils in sweet dishes like fudge or brownies, but I prefer to keep my lentils savoury. 

There is a bit of controversy about beans and lentils containing anti-nutrients like phytic acid, and some people believe that these anti-nutrients are toxic to humans. 

It’s important to understand though that phytates are mostly destroyed by heat, so if you’re not eating raw lentils, you should be okay. Lentils are one of the very first cultivated crops, so it’s safe to assume that if lentils were toxic, we’d stop cultivating them by now. 

The moral of the story: don’t listen to people who try to scare you into not eating nourishing foods.

This recipe is very easy and very quick to make, and it uses staples that you probably already have in the house: canned lentils, onions, garlic, tomato paste, and harissa (FYI, get a jar, keep it in the fridge, it lasts forever). 

I serve this lentil recipe is with The Kitchn’s quick pickled red onions, which are basically three ingredients and vinegary and beautiful and perfect to enhance the flavour of the lentils. The yogurt sauce and fresh mint elevate the dish to beyond delicious. If you don’t want to make the yogurt sauce, use plain yogurt or sour cream instead.

Print
Spicy Harissa Lentils with Cooling Yogurt Sauce

These spicy lentils are one of my favorite recipes! Served with a yogurt sauce, pickled red onions, and fresh mint, they're next-level delicious.

Servings: 4
Ingredients
  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • 2 19 oz cans lentils drained
  • 2 tablespoons harissa paste
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • Salt to taste
Yogurt sauce
  • 1.5 cups plain Greek yogurt
  • 1 clove garlic minced
  • 2 teaspoons lemon juice
  • Salt to taste
Garnishes:
  • Plain Greek yogurt or sour cream
  • Fresh mint
Instructions
  1. Combine yogurt sauce ingredients and set aside.
  2. Heat oil in a medium-sized heavy frying pan.
  3. Add onion and cook on medium heat until translucent, then add garlic and cook for 1-2 more minutes.
  4. Add cumin, harissa paste, and tomato paste to the pan and stir well to combine.
  5. Pour lentils into the pan, stirring well to coat. Add salt to taste.
  6. Simmer for 5-10 minutes.
  7. Serve with garnishes.

Want to try another lentil recipe? Try this Quick Mexican Lentils with Creamy Polenta recipe!