Summer vegetable tagine

Ingredients

• 2 tbsp olive oil
• 12 shallots, peeled and halved if large (see tip above)
• 2 garlic cloves, finely chopped
• 4cm piece fresh ginger, finely chopped
• 150g brown or green lentils
• 2 tsp ras el hanout
• ½ tsp cumin seeds
• 800ml vegetable stock, hot
• 100g dried ready-to-eat apricots
• 150g baby carrots, scrubbed
• 3 small fennel bulbs, each cut into 6 wedges, any herby fronds chopped and set aside
• 2 courgettes, halved lengthways and cut into 4cm wedges
• 200g fresh or frozen peas
• Grated zest of 2 lemons, plus the juice of 1
• 100g blanched almonds, toasted and chopped
• Handful fresh flatleaf parsley, chopped