RECIPES BY Rhiannon Lambert

Lentil Tagine

  • 50 MINS
  • 3-4 SERVINGS
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Essential ingredients

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

Directions

  1. Heat olive oil in a large heavy-bottomed saucepan or casserole dish over a medium heat. Add onion & garlic and cook for 5 mins.
  2. Add the sweet potato, butternut, chickpeas, harissa paste and spices and stir to coat well. Cook for 5 mins before pouring in the vegetable stock, tinned tomatoes, and dried lentils and apricots.
  3. Bring to the boil, then reduce heat to a simmer. Cook for 40 minutes, until the butternut and sweet potato have softened and the sauce has reduced. Season with salt and pepper to taste.
  4. Serve with couscous tossed in lemon & coriander, and sprinkle with pomegranate seeds and tahini!