• Editor

Root vegetable and lentil tagine - Moroccan veggie and lentil stew

Updated: Mar 2, 2021



For a nutritious, vegan midweek lunch, our take on a Moroccan tagine is laden with warming spices, seasonal veg, and fiber-rich lentils.


Preparation Time: 20 mins

Simmering Time: 20-25 MIN

Serves: 6


INGREDIENTS


• 1 tbsp. light olive oil

• About 900g mixed root veg

• 2 tbsps. dried harissa spice mix

• Large handful of fresh parsley stalks, and leaves chopped separately

• 200g dried green lentils

• 2 x 400g tins cherry tomatoes

• 700ml gluten-free vegetable stock

• 1 preserved lemon, discarded flesh and pith, finely sliced peel

• 6 Stoned and Quartered Prunes

• 1 small cauliflower, cut into florets, reserved for any small leaves

• Unsweetened coconut yogurt to serve

• Cooked rice or couscous to serve


METHODS


1. Heat the oil over medium heat in a large flameproof, heavy-based casserole (with a lid). Before softening begins, add the root veggie and fry for 10 minutes, stirring regularly. Incorporate dried harissa, parsley stalks, and lentils.


2. Add the tomatoes and stock, and then stir in the preserved lemon and prunes. Bring to a simmer, cover, and cook, stirring occasionally, for 20-25 minutes, until the lentils are soft.


3. Stir in the cauliflower, and then bring it back to a simmer. Season, then cook, uncovered, for 3-4 minutes, until the cauliflower becomes tender. Add the cauliflower leaves, and then cook for 2 minutes more. Serve with coconut yogurt and rice or couscous, with the parsley leaves sprinkled over the end.