Lentil Tagine

5.0(6)

Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

by Chef Kate·published 2006-03-16

Lentil

Servings

6 serving(s)

Total time

55 min

prep 15 min

Calories / serving

472 kcal

Ingredients (19)

serves

2 1/2 cups red lentils, well rinsedred-lentils
6 cups unsalted vegetable stock (I use <a href="https://www.food.com/recipe/roasted-vegetable-stock-143292">Roasted Vegetable Stock</a>)
4 garlic cloves, choppedgarlic
3 medium sweet potatoes, peeled and cut into cubessweet-potato
10 medium dates, seeded and choppeddate
2 cups tomatoes, peeled and choppedtomato
2 red bell peppers, peeled, cored, seeded, medium dicebell-pepper
2 cups onions, medium diceonion
3 tablespoons fresh ginger, gratedginger
2 teaspoons cayenne pepper (or to taste)cayenne
1 tablespoon ground cumincumin
1 tablespoon ground coriandercoriander
1 tablespoon star anisestar-anise
1 cinnamon stickcinnamon
1 bay leafbay-leaf
2 tablespoons olive oilolive-oil
3 tablespoons fresh parsley, choppedparsley
salt and peppersalt-and-pepper
1 preserved lemon, rind of, dicedpreserved-lemon

01Heat a 6 quart Sauce Pot over medium high heat.
02Add in olive oil and coat the pan.
03Add in onions and spices.
04Sweat onions until translucent.
05Add in garlic, ginger and lentils and stir to coat with mixture.
06Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
07Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
08Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
09If tagine gets too thick, adjust consistency with vegetable stock or cold water.
10Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

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Rich recipe — supports nutrition-aware planning.