Our take on a Moroccan tagine is packed with warming spices, seasonal veg and fibre-rich lentils for a healthy, vegan midweek meal.
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Ingredients
- 1 tbsp light olive oil
- About 900g mixed root veg (see tip)
- 3 tbsp dried harissa
- Large handful fresh parsley, stalks and leaves chopped separately
- 200g dried green lentils
- 2 x 400g tins cherry tomatoes
- 700ml gluten-free vegetable stock
- Grated zest and juice 1 lemon
- 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
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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 harissa paste, 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.
Nutrition
- 252kcals Calories
- 3.9g (0.6g saturated) Fat
- 13.3g Protein
- 34.8g (18.1g sugars) Carbs
- 12.2g Fibre
- 0.3g Salt
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