+GFO
Also akin to a ratatouille, this thick minestrone is loaded with flavor as well as brightness and richness, thanks to the addition of pesto. I prefer adding the couscous just before eating, otherwise it loses its brilliant al dente texture if the minestrone isn’t eaten the day it is prepared. For a potentially gluten-free outcome, consider using cooked quinoa instead of the couscous. —CS
SERVES 4
1 tbsp (15 ml) olive oil
2 shallots, minced
3 cloves garlic, minced
1 large green bell pepper, cored and diced
1 large tomato, diced
1½ tsp (3 g) dried porcini powder
1 tsp Ras el Hanout
1 tsp smoked paprika
½ tsp coarse kosher salt (to taste)
1–2 tsp (7–14 g) harissa paste
1½ cups (360 g) fire-roasted crushed tomatoes
1 cup (235 ml) vegetable broth
½ recipe Moroccan Marinated Vegetables
1 cup (200 g) cooked lentils
1 generous cup (200 g) cooked Israeli couscous (al dente), or quinoa for gluten-free
Favorite vegan pesto and Kalamata olives, for serving
In a large pot, place the oil, shallots, garlic and bell pepper. Cook over medium-high heat until lightly browned, about 3 minutes. Stir occasionally. Add the tomato and cook for 1 minute. Add the porcini powder, Ras el Hanout, paprika and salt. Cook for 1 minute.
Once the bell pepper starts to soften and the tomato is starting to become juicy, add the harissa paste and crushed tomatoes. Cook for 1 minute. Add the broth and marinated vegetables, and bring them to a boil. Simmer the mixture, covered, for 10 minutes, stirring occasionally.
Add the lentils and couscous, and simmer for another 5 minutes without the lid on. Swirl about 1 tablespoon (20 g) of pesto into each bowl, and serve with olives on the side.
*SEE PHOTO INSERT