Lentil Tagine

Lentil Tagine is a vibrant and aromatic Moroccan dish that combines tender lentils with a medley of spices and vegetables, creating a comforting and satisfying meal. This vegan delight is perfect for a cozy dinner and is rich in flavor and nutrients.

Ingredients

• Green or brown lentils - 150 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Tomato - 1 large, chopped
• Vegetable broth - 500 ml
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Ground cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - 2 tablespoons, chopped (for garnish)

Steps

1. Rinse the lentils under cold water and set aside.
2. In a large saucepan, heat the olive oil over medium heat and add the diced onion. Sauté for about 5 minutes until translucent.
3. Add the minced garlic and sauté for another minute, stirring frequently to avoid burning.
4. Stir in the diced carrot, red bell pepper, and zucchini, cooking for about 5-7 minutes until the vegetables are slightly softened.
5. Add the chopped tomato, ground cumin, ground coriander, ground cinnamon, paprika, salt, and black pepper. Stir well to combine all the spices with the vegetables.
6. Pour in the rinsed lentils and vegetable broth, bringing the mixture to a boil.
7. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the lentils are tender.
8. Stir occasionally and adjust salt and pepper as needed.
9. Once cooked, remove from heat and let sit for a few minutes before serving.
10. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 60 g
• Fiber: 18 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Packed with vitamins and minerals from the variety of vegetables used.

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