THIS CASSEROLE IS FULL OF FLAVOUR, ESPECIALLY IF MADE AHEAD.
Heat the oil in a large pan or Crock-Pot sauté pot and sauté the carrots, onions and celery without colouring until softened. Stir in the garlic and cumin; continue to sauté for a further 1-2 minutes, stirring continuously.
Transfer the contents to the removable Crock-Pot bowl if sautéing in a pan.
Add the harissa, tomato puree and the chopped tomatoes, stir well.
Add the lentils and stock, stir and cover.
Cook on Low for 7-8 hours or High for 6-7 hours.
1 hour before the end of the cooking time, stir in the shredded cabbage and continue to cook until the end of the chosen time.
Add the lemon zest and seasoning. This recipe freezes beautifully.