Root vegetable and lentil tagine
Our take on a Moroccan tagine is packed with warming spices, seasonal veg and fibre-rich lentils for a healthy, vegan midweek meal.
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
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.
- Recipe from February 2019 Issue
Nutrition
- Calories
- 252kcals
- Fat
- 3.9g (0.6g saturated)
- Protein
- 13.3g
- Carbohydrates
- 34.8g (18.1g sugars)
- Fibre
- 12.2g
- Salt
- 0.3g
delicious. tips
Use your favourite seasonal veg – we chose carrot, celeriac and onion. You could also stir in spinach near the end.
Discover how to make hearty, deep-flavoured vegetable stock in our easy video…
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.
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