Harissa Spiced Tomato Fried Rice with Beet Greens and Lentils (vegan / vegetarian recipe)

Harissa Spiced Tomato Fried Rice with Beet Greens and Lentils (vegan / vegetarian recipe)


Hi Friends, I’m Kevin from the Veganlovlie channel. I’m not usually in front of the camera, but since one of the recipes that I executed which is a Spaghetti Vegetable Stir Fried has been a real hit with over 200K views, I thought I’d introduce myself for this new recipe that I’ll be presenting which is a Tomato Fried Rice spiced with harissa. I hope you’ll enjoy it, so let’s get started. We are using small brown lentils in this recipe but you
can also use other types like green or Puy lentils. Rinse and drain the lentils. Then
add them to a pan with about 3 cups [750 ml] of water and cook covered until lentils are
soft but not mushy. While lentils are cooking, prepare the other
ingredients. Rehydrate the sun-dried tomato halves by soaking
them in some hot water. Then leave them aside. Meanwhile, cut the cauliflower into small
florets. Once lentils are cooked, drain them but save
the lentil water. We are going to use it later in the recipe. Keep the lentils aside for
now. We are using beet greens in this recipe. Just
the greens not the beetroots. You can substitute beet greens by other greens like swiss chard. Make sure to wash the greens properly to remove
all dirt or mud. Arrange the greens properly so that all the
stems are aligned on one side. We are going to cook the stems for a little longer than
the greens as they are just a little bit tougher. Now continue cutting the rest of the greens
into thin strips. Cut the tomatoes into small cubes. We are leaving
the seeds in as, in this recipe, it is not necessary to remove them. By now, the sun-dried tomatoes should be soft
enough. So, cut them into small pieces and keep them aside. We will start to saute the vegetables. So,
heat a teaspoon of coconut oil in a skillet, add the cauliflower florets along with a pinch
of sea salt. Stir and saute for about 4 minutes, then add
the beetroot stems. Saute for about 5 more minutes then remove from the heat and set
aside. In a wok, add 1 tablespoon of coconut oil
and 1 tablespoon of minced ginger. Be careful when you add the ginger as it will instantly
start to sizzle and the hot oil may splash on your hand. We are using a powdered harissa spice mix
but you can also use the paste. We are using 2 teaspoons of harissa powder although, because
harissa is quite spicy, we suggest that you use a smaller amount first, and then adjust to your liking. Add the curry leaves. Roast the spices for
about 1 minute then add a little water and continue roasting. Next add the tomatoes. Add a little bit of
the lentil water that we saved earlier, about 2-3 tablespoons. Let the tomatoes cook while
stirring occasionally until they start to break down. You can save the rest of the lentil water
for use in other recipes like sauces or stews. Mash the tomatoes with your cooking spoon
to form a paste. Add the sun-dried tomatoes and the nutritional yeast. Stir and cook until
you have a thick paste. At this point, add the cooked rice. The rice
needs to be very cold. Infact the rice we are using was cooked and frozen earlier, we
removed it from the freezer about 15 minutes before. Stir the rice to coat the grains with
the spice paste. Once all the tomato paste is well mixed with the rice, add the beet
greens followed by the cauliflower and the beet stems. Stir well and then add the cooked lentils. Add some finely chopped fresh parsley and about a teaspoon of fresh lemon juice.
Finally add salt to taste. Give everything a final stir and the harissa spiced tomato
fried rice is now ready to serve. If you’ve enjoyed this recipe, don’t forget to give it a thumbs up and leave us your feedback if you’ve tried it. Don’t forget to subscribe if you haven’t already.

19 thoughts on “Harissa Spiced Tomato Fried Rice with Beet Greens and Lentils (vegan / vegetarian recipe)

  1. Hmmm that looks yummy and very fragrant! Dont know if we have harissa where I live but should look around and find out. Nice to see Kevin in front of the camera too. Nice hat! 😀

  2. I've never heard of Harissa before but as all your recipes, this looks like another deliciousness I need to try! I'll look for this spice the next time I go shopping :3 I love spicy food~ its so addicting to me XD

  3. I drove all over the place looking for harissa spice powder or paste! I finally found it at a little middle eastern market! I made this dish last night and it was delicious! Thank you for the recipe!

  4. I'm thrilled to find a recipe for my beet greens, I'm just about to harvest some beet so I'll be making this tonight, but I think I'll have to use broccoli florets instead of cauliflower. Thanks for your great recipes, and yes good to see your face Kevin rather than just your hands 😀 x

  5. Hi, What could I use instead of Harissa? Do you make your own or could I? The recipe sounds delicious and I have everything else. 🙂

  6. I don't quite understand why the rice would need to be cold or frozen?apart from keeping it more intact and not to get too mushy but I have never usually had that problem with rice dishes such as these.

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