Tagine of Dreams

Savour the heartwarming flavours of our Red Lentil and Vegetable Tagine, a comforting dish that nourishes both body and soul. In a tantalising blend of sweet and savoury, tender chunks of sweet potatoes, butternut squash, and carrots mingle with diced onions and plump dried apricots, creating a vibrant tapestry of flavours. Crushed garlic and a generous dollop of harissa lend a subtle kick, while a harmonious blend of cumin, coriander, ginger, and turmeric infuses the tagine with aromatic depth. Slow-cooked in olive oil, chickpeas, chopped tomatoes, perfection.

Serves 6

Cooking time 1 hr 15 mins

INGREDIENTS

2 Sweet Potatoes

1 Butternut Squash

2 Carrots

2 Onions, diced

1 Handful of Dried Apricots, chopped

3 Garlic Cloves, crushed

2 Tbsp Harissa

1 Tsp Cumin, Coriander, Ginger & Turmeric

1 Tbsp Olive Oil

1 Tin Chickpeas, drained

1 Tin Chopped Tomatoes

150 g Dried Red Lentils, rinsed

500 ml Vegetable Stock

1 Tin Full Fat Coconut Milk

Salt & Pepper

METHOD:

  1. Chop and cube all vegetables

  2. Heat olive oil in a heavy bottomed saucepan

  3. Add spices & harissa, stir quickly to release aromas

  4. Add garlic, stir quickly for 1 minute then add chopped onions and sweat for a few minutes

  5. Add chopped sweet potato, butternut squash and carrots, stir to coat and sweat for a few minutes

  6. Add red lentils and stir to coat

  7. Add apricots, chickpeas and tinned tomatoes, stir to mix

  8. Add vegetable stock, bring to the boil, reduce the heat and simmer very gently for 40 minutes, stirring occasionally until the vegetables have softened and the sauce has reduced

  9. Season to taste

  10. Stir in coconut milk and cook for a further 10 minutes

My tips!

Freeze some portions.

You can add any/swap out vegetables. Keep drained chickpea liquid (known as Aquafaba) it is full of protein and used to thicken dishes.

TO SERVE:

Serve with rice or flatbreads or simply on its own as it has all the nourishment in one pot!