Lentil Tagine Recipes

LENTIL TAGINE

Steps:

• 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.

LENTIL & CHICKEN TAGINE

Steps:

• Place all the ingredients into the pressure cooker or regular pot.
• Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
• Note: When using a regular pot the cook time should be around 25 minutes.
• In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

CAULIFLOWER, OLIVE & LENTIL TAGINE

Steps:

• Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.
• While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

LENTIL AND PUMPKIN TAGINE

Steps:

• In a saucepan over medium heat, warm the butter or oil.
• Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
• Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
• Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.