Red Led and Hat Tally's

Warm, hearty, and irresistibly flavorful, "Red Led and Hat Tally's" is a vibrant red lentil stew infused with the bold, smoky heat of harissa paste and aromatic spices like cumin and coriander. Perfectly balanced with the natural sweetness of diced vegetables and the tangy brightness of a touch of lemon juice, this one-pot meal is as nutritious as it is satisfying. Packed with protein-rich red lentils, leafy baby spinach, and a luscious tomato base, it’s both vegan-friendly and loaded with warming goodness. Ready in under an hour, this comforting stew is perfect for weeknights or meal prepping, and it pairs beautifully with crusty bread for soaking up every last bite. Whether you’re looking for a cozy winter dish or a nutrient-dense dinner year-round, this recipe is sure to impress.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup red lentils
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 2 tablespoons harissa paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)
• 0 crusty bread (optional, for serving)

Directions

Step 1

Rinse the red lentils in cold water until the water runs clear. Set aside to drain.

Step 2

Heat the olive oil in a large pot over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.

Step 5

Add the harissa paste, cumin powder, and coriander powder to the pot. Cook for 1-2 minutes, allowing the spices to toast and become aromatic.

Step 6

Stir in the canned diced tomatoes and cook for 2 minutes to meld the flavors.

Step 7

Add the rinsed lentils and vegetable broth to the pot. Stir well and bring the mixture to a boil.

Step 8

Once boiling, reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the stew has thickened.

Step 9

Add the baby spinach to the pot and stir until wilted, about 2 minutes.

Step 10

Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 11

Serve the stew hot, garnished with fresh parsley if desired. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(2039.4g)

Amount per serving	% Daily Value*
Calories	1341.4

Total Fat 56.3g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 6008.4mg	0%
Total Carbohydrate 168.3g	0%
Dietary Fiber 44.1g	0%
Total Sugars 41.7g
Protein 49.5g	0%

Vitamin D 0IU	0%
Calcium 547.6mg	0%
Iron 21.4mg	0%
Potassium 4189.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.8%

Protein: 14.4%

Carbs: 48.9%