Lentil Tagine
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!
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Recipe Information
Ingredients
- 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
Heat the olive oil in a large pot or tagine over medium heat.
Add the diced onion, carrot, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, ground coriander, cinnamon, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
Add the canned diced tomatoes (with their juices) and stir to combine with the vegetables and spices.
Pour in the vegetable stock and bring the mixture to a boil.
Rinse the lentils under cold water, then add them to the pot.
Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring occasionally.
Stir in the diced zucchini and chopped dried apricots, then continue simmering for another 15-20 minutes until the lentils and vegetables are tender.
Season the tagine with salt, black pepper, and lemon juice. Adjust seasoning to taste.
Stir in the chopped fresh cilantro just before serving for a burst of fresh flavor.
Serve hot, optionally garnished with additional cilantro, alongside crusty bread or over steamed couscous.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5254 mg | 228% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 71.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 4668 mg | 99% | |
*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.
