Friday, October 1, 2010

Harissa Spiced Lentils with Steak Tips

Thanks so much for the suggestions on what recipes you'd like to see on here. I'm excited about getting it all organized and posted for you. I'm also thinking about doing a three-week long session of "Thanksgiving Foods." Because I love Thanksgiving. :)

Anyhow, today's recipe was a result of a few different things:

1. My desire to find foods that harissa works really well with.

2. The fact that I have barely any red meat recipes on here.

3. Lentils are dang good for you.

And so, with all that in mind, I decided to see if I couldn't combine all of those things into a yummy dish.

First up, get your lentils cooking. You can use any variety you like. Red lentils are really pretty. 

In a skillet, drizzle a bit of oil, onion, and steak (that has been cut into chunks). 

Don't stir it right away. Let it sit for a few minutes so the meat can get nicely seared and caramelized.  

Once one side of the meat has seared, give it a quick stir - add in mushrooms and garlic. Pour in sherry cooking wine. Or you could use any kind of white or red wine you have on hand.

For a vegetarian option - skip the meat and just cook the onion, mushrooms and garlic together.
Cook for another 2-3 minutes.

In a small pan, combine oil, harissa, salt and ground coriander seed. Let it cook over medium heat for just a minute or two. Just enough time to let the spices all blend together.

Then pour it right over your lentils. I couldn't find any red lentils in my town. Gosh darn it.

Serve with steak tips on top. Enjoy!

I think I'll have to start taking more photos outside. My kitchen doesn't get very good light in the evening and I love the natural feel you get from outdoor photos.

When it snows in a week I might completely change my mind on that though. :)

Harissa Spiced Lentils with Steak Tips (printable recipe)
Serves 4

2 c. cooked lentils
2 steaks, cut into chunks
1 onion, chopped
2 portabella mushrooms, sliced
3 cloves garlic, minced
1/2 c. sherry (or other wine)
2 tbsp. vegetable oil
2 1/2 tsp. harissa
1 tsp. ground coriander
kosher salt

In a large skillet, heat a bit of oil over medium-high heat. Add in meat and onion. Don't stir for 3 minutes, allowing the meat to caramelize. Stir and add in mushrooms, garlic and sherry. Cook for another 2-3 minutes.

Meanwhile, in a small pan, combine vegetable oil, harissa, coriander and a few pinches of kosher salt. Cook over medium heat for a minute or two; just long enough to allow the spices to blend and merge together. Pour spiced oil over cooked lentils. Toss.

Serve steak tips over a bed of lentils. Enjoy!

1 comment:

  1. OMG! Sarah, this recipe sounds amazing. We love lentils at the Hamilton House. I'm making this!

    We also love Thanksgiving! Last night at Fellowship, Bonnie Agee made smoked turkey, corn-bread dressing, sweet potatoes, cranberry sauce.....I was in Heaven. My story is...she knew it was my birthday.


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