Recipe by Chef Kate
Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.
- 2 1⁄2 cups red lentils, well rinsed
- 6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
- 4 garlic cloves, chopped
- 3 medium sweet potatoes, peeled and cut into cubes
- 10 medium dates, seeded and chopped
- 2 cups tomatoes, peeled and chopped
- 2 red bell peppers, peeled, cored, seeded, medium dice
- 2 cups onions, medium dice
- 3 tablespoons fresh ginger, grated
- 2 teaspoons cayenne pepper (or to taste)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon star anise
- 1 cinnamon stick
- 1 bay leaf
- 2 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- salt and pepper
- 1 preserved lemon, rind of, diced
Directions See How It's Made
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.