Lentil Tagine
A hearty and flavorful North African stew made with lentils, aromatic spices, and tender vegetables.
Ingredients
- ●1 cup lentil
- ●2 cups mixed vegetables (carrots, zucchini, bell peppers) denseany combination of your favorite vegetables
- ●2 tablespoons olive oil algerianor vegetable oil
- ●1 teaspoon ground cumin cuminstore-bought or homemade
- ●1 teaspoon ground coriander corianderstore-bought or homemade
- ●1/4 teaspoon cayenne pepper cayenne pepperoptional
- ●1 teaspoon salt saltor to taste
- ●1/4 teaspoon black pepper black pepperor to taste
- ●4 cups vegetable broth taginehomemade or store-bought
Instructions
- 1
Heat olive oil in the bottom of a large tagine or Dutch oven over medium heat.
- 2
Add the mixed vegetables and cook, stirring occasionally, until they begin to soften, about 5 minutes.
- 3
Add the cumin, coriander, cayenne pepper (if using), salt, and black pepper. Cook, stirring constantly, for 1 minute.
- 4
Add the lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, until the lentils are tender, about 30-40 minutes.
- 5
Stir in the tagine spice blend and cook for an additional 5-10 minutes.
- 6
Serve hot, garnished with fresh herbs (if desired).
- 7
Note: Traditionally, a tagine is cooked in a clay pot with a conical lid, which allows the steam to rise and condense, then fall back into the dish, infusing it with flavor. If you have a tagine or Dutch oven, use it. Otherwise, a large saucepan or Dutch oven will work.
- 8
If using a pressure cooker or Instant Pot, cook the tagine for 10-15 minutes.
- 9
If using a slow cooker, cook the tagine on low for 6-8 hours.
- 10
Serve the tagine over couscous or rice, if desired.