Root Vegetable Tagine with Lentils

Root Vegetable Tagine with Lentils
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ¼ teaspoon ground cinnamon
  • 3 cups chopped green cabbage
  • 1 cup coarsely chopped onion
  • 1 cup dried lentils
  • Tagine:
  • 1/8 teaspoon ground allspice
  • Spice blend:
  • + 19 more ingredients
    • ½ teaspoon salt
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon olive oil
    • ½ cup chopped dried apricots
    • 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces)
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • ½ teaspoon ground cumin
    • 2 teaspoons grated lemon rind
    • ¼ teaspoon black pepper
    • 1 tablespoon minced peeled fresh ginger
    • ¼ teaspoon curry powder
    • 2 (14 1/2-ounce) cans vegetable broth
    • 1 cup (1-inch) cubed peeled turnip
    • 1/8 teaspoon ground red pepper
    • 1 cup (1-inch-thick) slices parsnip
    • 6 cups hot cooked couscous
    • 1 cup (1-inch-thick) slices carrot
    • ¼ teaspoon ground turmeric
    • ½ teaspoon paprika

To prepare spice blend, combine first 9 ingredients. 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 to...

View full recipe at My Recipes

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