Root vegetable and lentil tagine

Name: Root vegetable and lentil tagine
Prep time: 20 min
Cook time: 25 min
Yield: Serves 6
Cuisine: Moroccan recipes
Ingredients: 1 tbsp light olive oil; About 900g mixed root veg (see tip); 2 tbsp dried harissa spice mix (we used Bart); Large handful 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, flesh and pith discarded, peel finely sliced; 6 prunes, stoned and quartered; 1 small cauliflower, cut into florets, any small leaves reserved; Unsweetened coconut yogurt to serve; Cooked rice or couscous to serve

Easy
February 2019

Easy
February 2019

Serves 6
Hands-on time 20 min, simmering time 20-25 min

Our take on a Moroccan tagine is packed with warming spices, seasonal veg and fibre-rich lentils for a healthy, vegan midweek meal.

Freezable
Vegan

Nutrition: per serving

Calories: 252kcals
Fat: 3.9g (0.6g saturated)
Protein: 13.3g
Carbohydrates: 34.8g (18.1g sugars)
Fibre: 12.2g
Salt: 0.3g

Nutrition: per serving

Calories: 252kcals
Fat: 3.9g (0.6g saturated)
Protein: 13.3g
Carbohydrates: 34.8g (18.1g sugars)
Fibre: 12.2g
Salt: 0.3g

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Ingredients

1 tbsp light olive oil
About 900g mixed root veg (see tip)
2 tbsp dried harissa spice mix (we used Bart)
Large handful 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, flesh and pith discarded, peel finely sliced
6 prunes, stoned and quartered
1 small cauliflower, cut into florets, any small leaves reserved
Unsweetened coconut yogurt to serve
Cooked rice or couscous to serve

1 tbsp light olive oil
About 900g mixed root veg (see tip)
2 tbsp dried harissa spice mix (we used Bart)
Large handful 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, flesh and pith discarded, peel finely sliced
6 prunes, stoned and quartered
1 small cauliflower, cut into florets, any small leaves reserved
Unsweetened coconut yogurt to serve
Cooked rice or couscous to serve

Method

Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the dried harissa, parsley stalks and lentils.
Add the tomatoes and stock, then stir in the preserved lemon and prunes. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Stir in the cauliflower, then bring back to a simmer. Season, then cook for 3-4 minutes, uncovered, until the cauliflower is starting to become tender. Add the cauliflower leaves, then cook for 2 minutes more. Serve with coconut yogurt and the parsley leaves scattered over the top, with rice or couscous.

Method

Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the dried harissa, parsley stalks and lentils.
Add the tomatoes and stock, then stir in the preserved lemon and prunes. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
Stir in the cauliflower, then bring back to a simmer. Season, then cook for 3-4 minutes, uncovered, until the cauliflower is starting to become tender. Add the cauliflower leaves, then cook for 2 minutes more. Serve with coconut yogurt and the parsley leaves scattered over the top, with rice or couscous.

delicious. tips

Use your favourite seasonal veg – we chose carrot, celeriac and onion. You could also stir in spinach near the end.
Cool, cover and chill for up to 3 days or freeze in an airtight container for up to
3 months. Defrost overnight in the fridge, then reheat and serve with the coconut yogurt and parsley.

Recipe By

The delicious. food team

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