Lentil Tagine

Nutriscore Rating: 73/100

Experience the comforting warmth of a hearty Lentil Tagine—an aromatic one-pot dish that combines tender lentils, vibrant vegetables, and a medley of warming spices like cumin, coriander, and cinnamon. This recipe offers a delightful balance of savory, sweet, and tangy flavors, thanks to the addition of juicy tomatoes, chopped dried apricots, and a splash of fresh lemon juice. Ready in just over an hour, this vegan-friendly Moroccan-inspired meal is perfect for cozy weeknight dinners or meal prepping. Serve it alongside fluffy couscous or crusty bread for a wholesome, satisfying meal packed with plant-based protein and vibrant nutrients. Let the rich aroma and bold flavors of this lentil stew transform your dinner table into a Middle Eastern getaway!

Recipe Information

• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrot
• 2 medium, diced celery stalks
• 1 medium, diced red bell pepper
• 4 minced garlic cloves
• 1.5 teaspoons ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cinnamon
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 15 ounces canned diced tomatoes
• 4 cups vegetable stock
• 1 cup dry green or brown lentils
• 1 medium, diced zucchini
• 0.5 cup, chopped dried apricots
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lemon juice
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or tagine over medium heat.

2. Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.

3. Stir in the minced garlic, ground cumin, ground coriander, cinnamon, paprika, and cayenne pepper. Cook for 1 minute until fragrant.

4. Add the canned diced tomatoes (with their juices) and stir to combine with the vegetables and spices.

5. Pour in the vegetable stock and bring the mixture to a boil.

6. Rinse the lentils under cold water, then add them to the pot.

7. Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally.

8. Stir in the diced zucchini and chopped dried apricots, then continue simmering for another 15-20 minutes until the lentils and vegetables are tender.

9. Season the tagine with salt, black pepper, and lemon juice. Adjust seasoning to taste.

10. Stir in the chopped fresh cilantro just before serving for a burst of fresh flavor.

11. Serve hot, optionally garnished with additional cilantro, alongside crusty bread or over steamed couscous.

Nutrition Facts

1 serving (601.3g)

Calories		363
% Daily Value*
Total Fat		13.2 g	17%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	1.8 g
Cholesterol		2 mg	1%
Sodium		1230 mg	53%
Total Carbohydrate		54.1 g	20%
	Dietary Fiber	13.8 g	49%
	Total Sugars	24.1 g
Protein		12.0 g	24%
Vitamin D		0.0 mcg	0%
Calcium		140 mg	11%
Iron		4.8 mg	27%
Potassium		1498 mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 469 cal (30.7%%)

Protein: 196 cal (12.8%%)

Carbs: 862 cal (56.4%%)