Moroccan Spiced Lentil Chickpea Power Skillet with Lemon Yogurt Drizzle

Bring North African flair to your weeknights with this vibrant protein powerhouse. Smoky harissa, sweet raisins, and earthy lentils create a satisfying meat-free meal in one skillet. The bright yogurt drizzle adds freshness while keeping prep under 35 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 1 red onion, diced
• 3 garlic cloves, minced
• 1 tbsp harissa paste
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 cup dried red lentils, rinsed
• 1 (15oz) can chickpeas, drained
• 1 (14oz) can fire-roasted diced tomatoes
• 1/2 cup vegetable broth
• 1 cup fresh spinach
• 1/4 cup golden raisins
• 1/2 cup plain Greek yogurt
• 1 lemon (zest + 1 tbsp juice)
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in large skillet over medium. Sauté onion 3 minutes.
2. Add garlic, harissa, paprika and cinnamon; toast 1 minute until fragrant.
3. Stir in lentils, chickpeas, tomatoes, and broth. Bring to simmer.
4. Cover and cook 15 minutes until lentils are tender, stirring occasionally.
5. Uncover, stir in spinach and raisins until greens wilt (2 minutes).
6. Meanwhile, combine yogurt, lemon zest, juice, and pinch of salt in bowl.
7. Remove skillet from heat. Season with salt and pepper.
8. Drizzle yogurt sauce over skillet mixture.
9. Garnish with cilantro leaves.
10. Serve warm with whole-grain pita if desired.

Chef's Note

Bloom spices in oil for maximum flavor impact - don't skip the 60-second toast!

Make-Ahead Tips

Store base (without yogurt) refrigerated 3 days. Reheat and add fresh drizzle.

Substitutions

Swap raisins for chopped apricots; use tahini thinned with water instead of yogurt.