Tunisian Lentil Hotpot

Tunisian Lentil Hotpot


1 person made this

This vegetarian dish from North Africa is packed with protein from kidney beans, lentils and chick peas. Tunisian spice mix is a blend of cinnamon, turmeric, nutmeg and a few other spices. I think “Herbie’s Spice” makes the best Tunisian spice mix. This dish is great served with flatbread.

AuGratin New South Wales, Australia

Serves: 2 

  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 1 tablespoon olive oil
  • 3 tablespoon Tunisian spice
  • 1 potato or parsnip
  • 1 cup canned tomatoes with liquid
  • 2 cups vegetable stock
  • 2 cups of canned brown lentils
  • 1 cup canned chickpeas
  • 1/3 cup (1 small can) red kidney beans
  • 3 tablespoons rice or small pasta shapes

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Chop vegetables into small dice.
  2. Sautee onion, celery and carrots in oil for 2-3 minutes. Add Tunisian spice and potatoes, fry until fragrant.
  3. Add 1 cup of stock and tomatoes simmer 5 minutes. Add lentils, beans, chickpeas and remaining liquid. Bring to simmer, add pasta and cook 10 minutes or until cooked adding more water to desired consistency.

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