Root Vegetable Tagine with Lentils

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

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.

Ingredients:

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

1/4 teaspoon curry powder

1/4 teaspoon black pepper

1/8 teaspoon ground red pepper

1/8 teaspoon ground allspice

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

1/2 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

Directions:

1. To prepare spice blend, combine first 9 ingredients.
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.
3. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

By RecipeOfHealth.com