dairy-free · Dinner
Spiced Lentil Stew with Mackerel
Dutch Mackerel in Moroccan Spiced Lentil Stew · Harira Mackerel Stew
Dutch mackerel poached into a Moroccan harira of brown lentils, chickpeas, tomato, ginger, turmeric, and cinnamon, finished with cilantro, parsley, and a squeeze of fresh lemon over the top.
$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
1020Calories
56gProtein
56gFat
64gCarbs
12gSugar
15gFiber
950mgSodium
80mgChol
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Instructions
1
Prep
Rinse the lentils. Dice onions, celery, and tomato. Mince garlic and ginger. Pat the mackerel fillets dry and season them generously with salt.
2
Sweat
Heat olive oil in a large pot over medium heat. Soften the onion and celery 5–6 minutes until softened, translucent, and lightly golden.
3
Bloom
Stir in the garlic, ginger, turmeric, cinnamon, and paprika over medium heat 1–2 minutes until the spices smell deeply toasted.
4
Simmer
Add the tomato, lentils, chickpeas, and vegetable stock, then simmer over low heat 25–30 minutes until the lentils turn soft and tender.
5
Poach
Nestle the mackerel fillets into the stew over low heat 6–8 minutes until the fish flakes apart and turns opaque.
6
Plate
Ladle the spiced harira into deep bowls, scatter fresh cilantro and parsley over the top, and squeeze a lemon wedge over each serving.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) mackerel fillet, skin-on
- 4 tbsp olive oil
- 140g (4.9 oz / 2 small) onion
- 2 celery sticks
- 8 garlic cloves
- 30g (1 oz / 2 thumb) ginger
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 2 tsp sweet paprika
- 200g (7 oz) brown lentils
- 300g (10.6 oz / 2 cans) canned chickpeas
- 400g (14.1 oz / 2 cans) canned tomato
- 600ml (2 1/2 cups) vegetable stock
- 2.5 tsp kosher salt
- 2 fresh lemons
- 20g (small handful) cilantro
- 16g (small handful) parsley