Root Vegetable Tagine with Lentils

Name: Root Vegetable Tagine with Lentils
Yield: 8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)
Ingredients: Spice blend:; ½ teaspoon salt; ½ teaspoon ground cumin; ½ teaspoon paprika; ¼ teaspoon ground cinnamon; ¼ teaspoon ground turmeric; ¼ teaspoon curry powder; ¼ teaspoon black pepper; ⅛ teaspoon ground red pepper; ⅛ teaspoon ground allspice; Tagine:; 1 tablespoon olive oil; 3 cups chopped green cabbage; 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces); 1 cup coarsely chopped onion; 1 cup (1-inch-thick) slices parsnip; 1 cup (1-inch-thick) slices carrot; 1 cup (1-inch) cubed peeled turnip; 1 cup dried lentils; ½ cup chopped dried apricots; 1 tablespoon minced peeled fresh ginger; 2 teaspoons grated lemon rind; 2 (14 1/2-ounce) cans vegetable broth; 1 (14.5-ounce) can diced tomatoes, undrained; 1 tablespoon fresh lemon juice; 6 cups hot cooked couscous

4 Ratings
3 Reviews

Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

By Steve Petusevsky

Recipe by Cooking Light January 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:

8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)

Nutrition Info

Directions

Step 1
To prepare spice blend, combine first 9 ingredients.

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Step 2
To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.
Step 3
Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

Nutrition Facts

Per Serving:

343 calories; calories from fat 7%; fat 2.7g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.4g; protein 13.4g; carbohydrates 68.4g; fiber 10.3g; iron 3.1mg; sodium 691mg; calcium 85mg.

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stellacorona

05/23/2016

used amount of spice mixture called for but with half the veggies. didn't have parsnip or turnip, so used red potato. i had red lentils but didn't want them mushy so cooked separately and served that way as well. apricot gave it a bit of a zing. was very tasty and will make again.

KKonrad

02/05/2012

Good recipe. We always love the Moroccan flavor profile and this recipe did not disappoint in that regard. I always look for good meatless recipes to serve a few days a week and this sounded good. Overall the flavors were tilted towards sweet and I would not have enjoyed this recipe without added Harrisa (a North African spicy condiment used in Tagines and Couscous dishes). If you cannot find a small jar or tube of Harrisa, look on line for a recipe and add the sauce up to your level of heat tolerance. You won’t regret the Harrisa, it makes the dish pop.

norquista

01/29/2009

A big hit! I substituted russet potato for the turnip and forgot to add the canned tomatoes (but it didn't really need them; it did need extra broth, though, to cook the lentils entirely). I also added juice of an entire lemon, and then served it over couscous. Super tasty, would be great with pita or Ethiopian flat bread for dunking/scooping. Makes a lot, so if you're only cooking for two people, you will have lots of leftovers. Will definitely make again!!

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