Moroccan Vegetable Tagine with Lentils
Aromatic Moroccan stew combining roasted vegetables, red lentils, and dried apricots in a warming blend of coriander, cumin, cinnamon, and harissa. Slow-simmered in vegetable stock until vegetables are tender. Traditionally served over couscous with fresh parsley.
Ingredients
- light olive or vegetable oil
- 2 red onions, sliced into wedges
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 2 garlic cloves, crushed
- ⅝ oz fresh ginger, grated
- 2 tbsp harissa pastecayenne pepper0.5:1spice
hotter, less complex flavor
- 1 small butternut squash, peeled and diced into ¾" cubes
- 3 parsnips, cubed
- 2 carrots, diagonally sliced
- 7 oz dried red lentils
- 2 x 400g tins cherry tomatoes
- 0.0 oz vegetable stock
- 2 ¾ oz dried apricots, roughly chopped, plus extra to garnish
- 1 large bunch fresh flatleaf parsley, leaves picked and roughly chopped
Instructions
- 1
Heat oil in a large lidded casserole over medium heat. Add onions and fry until starting to soften.
- 2
Add ground coriander, cumin, and cinnamon, fry briefly, then add garlic and ginger. Stir and cook until fragrant.
- 3
Add harissa paste, stir and fry until aromatic. Add squash, parsnips, and carrots. Reduce heat and cook, stirring regularly, until beginning to soften.
- 4
Add lentils, canned tomatoes, and stock. Season to taste. Bring to a simmer, add apricots, cover, and simmer on low heat.
- 5
Remove lid, stir in half the parsley, and check seasoning. Pierce vegetables with a knife tip to test tenderness.
- 6
Serve spooned over couscous and scatter remaining parsley on top.
Tips
Use a casserole with a tight-fitting lid to retain moisture during the long simmer.
Stir regularly during the initial vegetable cooking stage to prevent sticking and ensure even softening.
The tagine is ready when a knife blade pierces the vegetables with no resistance.
Good to Know
Covered in the refrigerator for up to 4 days. Freezes well for up to 3 months.
Prepare the tagine up to 2 days in advance and reheat gently on the stovetop before serving.
Spoon over couscous and garnish with remaining fresh parsley and extra chopped dried apricots.
Common Mistakes
Do not skip the initial spice blooming step to avoid flat, underdeveloped flavor.
Do not simmer uncovered to avoid excessive evaporation and dried-out vegetables.