Lentil Tagine

"Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
55mins
Ingredients:
19
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. rosslare
    There's sweetnes and spicynes to this lovely red lentil dish. I served it with a dollop of yogurt and some coriander on top.
     
  2. Leopold and Elliot
    I did like this stew, but I didn't love love love it the way others did. I made it with very few alterations - I used the Roasted Vegetable Stock, which was wonderful, and I didn't have any star anise, but I did use fennel in the stock. I also added .5 tsp of nutmeg to the spice mixture. I like the sweetness of the stew, but it felt like it needed something else ... more spice, maybe? It may also be that it was my first lentil recipe and I'm still getting used to their taste. All in all, I recommend it to anyone interested in cooking with lentils and with new flavours, who likes a subtle sweetness in their foods. I just didn't go nuts over it!
     
  3. Annacia
    I can't believe that I forgot to add the red pepper and tomato when they were sitting right on the counter. Since there are no sweet potatoes at the local market this time of year I used white. Here's the good part even with white spud and no red pepper or tomatoes it was still wonderful. The the seasoning combo works miracles and is really exquisite. My sincere apologies to Chef Kate for making a (great tasting) hash of her beautiful recipe.....and yes, I did use red lentils but they turn yellow when cooked, LOL.
     
  4. Kumquat the Cats fr
    Oh, oh too good! Going into my favorites cookbook. Perfect combination of spicy and sweet. Red lentil and veggie mixture gave it a great mouth feel. Too healthy, lots of vitamin A & C and lentils for protein. BF thought it was too spicy but I thought it was perfect. I used 1 teaspoon cumin for his sake. Also, I used lime juice instead of the preserved lemon and left out star anise and parsley as I didn't have it. Used a whole cinnamon stick and whole bay leaf. Halved the recipe and the 2 of us ate 2/3 with a side of meat substitute. So great, worth making again, and again, and again. WOW thanks Chef Kate! Try this people:D Can't wait to eat leftovers:D Was too red maybe, but who cares?
     
  5. Embellished
    This really was such a tasty dish. I have to say I was pleasantly surprised. I've been trying to eat healthy and thought I would give lentils a try.... I sure landed on a great recipe for my first try. This will most certainly become a regular dish at my house. Thanks for sharing!
     
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Tweaks

  1. Kumquat the Cats fr
    Oh, oh too good! Going into my favorites cookbook. Perfect combination of spicy and sweet. Red lentil and veggie mixture gave it a great mouth feel. Too healthy, lots of vitamin A & C and lentils for protein. BF thought it was too spicy but I thought it was perfect. I used 1 teaspoon cumin for his sake. Also, I used lime juice instead of the preserved lemon and left out star anise and parsley as I didn't have it. Used a whole cinnamon stick and whole bay leaf. Halved the recipe and the 2 of us ate 2/3 with a side of meat substitute. So great, worth making again, and again, and again. WOW thanks Chef Kate! Try this people:D Can't wait to eat leftovers:D Was too red maybe, but who cares?
     

RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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