Tunisian-Inspired Harissa Lentils with Silken Tofu

Author: Madly Delicious

This Tunisian-Inspired Harissa Lentils with Silken Tofu delivers bold, warm flavors with harissa, ras el hanout, and creaminess from the tofu. Lentils come together with toasted almonds, fresh herbs, and a squeeze of lemon for a vibrant, plant-based dish. Perfect on its own or with warm flatbread for dipping!

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine North-African Inspired, Tunisian-Inspired

Servings

Equipment

Blender or bullet (for blending silken tofu)
12-inch cast-iron skillet or similar sized pan

Ingredients

1 cup dry green or brown lentils (yields 2 ½ - 3 cups cooked)
1 (16-ounce) block silken tofu
½ cup vegetable broth or water
2 tbsp olive oil
1 medium yellow or sweet onion, chopped
2 garlic cloves, minced
2-3 tbsp harissa (adjust to taste and spice level)
1½ tsp ras al hanout (see notes to make your own blend)
2 large roma tomatoes, chopped
¾ tsp salt (adjust to taste)
¼ tsp pepper
⅓ cup currants (optional)
3 tbsp sliced almonds, toasted
1 tbsp mint, chopped
1 tbsp parsley, chopped
1 lemon cut into wedges (for topping)
Warm flatbread (optional, for serving)

Instructions

Cook the lentils: Rinse 1 cup of lentils thoroughly under cold water. In a pot, combine the lentils with 3 cups water. Bring to a boil, then reduce heat to a simmer. Cook for 15-20 minutes until the lentils are tender but not mushy. Drain and set aside.
Blend the silken tofu: In a blender or bullet, add the silken tofu and ½ cup vegetable broth (or water). Blend until smooth and creamy. Set aside for later.
Sauté the aromatics: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened. Add the garlic and cook for another 1 minute until fragrant.
Add the spices and tomatoes: Stir in 2-3 tbsp harissa, 1 ½ tsp ras el hanout, ¾ tsp salt, ¼ tsp pepper, and the chopped roma tomatoes. Cook for 3-5 minutes to let the spices bloom and the tomatoes soften into the mixture.
Combine lentils and silken tofu: Add the cooked lentils and the blended silken tofu to the skillet. Stir well to combine. Simmer everything for 5-10 minutes until the mixture is warmed through and the flavors meld. If it looks too thick, add a splash of broth or water. Adjust seasoning as needed.
Optional additions: Stir in ⅓ cup currants (if using) for a hint of sweetness.
Serve: Transfer the lentil mixture to bowls. Top with toasted almonds, mint, parsley, and a lemon wedge for a bright finish.
Enjoy: Eat with a side of warm flatbread for dipping.

Notes

Make Ras el Hanout at Home

Combine ¼ tsp each of cumin, coriander, cinnamon, and ginger with pinches of paprika, turmeric, and allspice. Add a single pinch of black pepper, cayenne, cloves, or nutmeg. Adjust according to your taste as there is no one correct way to make this spice blend.

Using Store-Bought Ras el Hanout

Some blends contain salt, so start with ¼ tsp salt and adjust at the end to avoid oversalting.

Swap for Currants

Use diced dried apricots for similar sweetness and extra texture.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water if needed.

Nutrition

Serving: 1 servingCalories: 365kcalCarbohydrates: 34gProtein: 22gFat: 17gSaturated Fat: 2.5gPolyunsaturated Fat: 3.5gMonounsaturated Fat: 10gSodium: 520mgPotassium: 560mgFiber: 8gSugar: 7gVitamin A: 500IUVitamin C: 10mgCalcium: 90mgIron: 4.8mg

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