Moroccan Lentil Tagine
A North African stew of lentils, aromatics, and warm spices simmered until tender. Served over a swappable grain or bread base, finished with fresh herbs and optional nuts.
Ingredients
Method
Rinse lentils under cold water and set aside. Dice onion, carrot, and bell pepper; mince garlic and grate ginger; chop apricots and cilantro.
Heat olive oil in a large pot over medium heat. Add onion and cook, stirring, until softened, about 5 minutes.
Stir in garlic and ginger; cook 1 minute until fragrant. Add paprika, cumin, and cinnamon; toast for 30 seconds.
Pour in vegetable broth and add lentils. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Add carrot, bell pepper, and apricots. Simmer until lentils are tender and vegetables are soft, 20–25 minutes.
Stir in honey and season with salt to taste.
Spoon stew over cooked grain or bread base. Top with fresh cilantro and toasted pistachios if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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