RECIPES BY Rhiannon Lambert
Lentil Tagine
- 50 MINS
- 3-4 SERVINGS
1 tbsp olive oil
1 red onion, diced
3 cloves garlic, minced
750g sweet potato and butternut squash, chopped into cubes
1 tin chickpeas (400g), drained
2 tbsp harissa paste
1 tsp smoked paprika
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp ground coriander
100g apricots
200g dried split red lentils
500ml vegetable stock
1 tin canned tomatoes (400g)
Salt & pepper