By Josiah John
Rinse and drain the brown lentils. Set aside.
Peel and finely chop the onion. Peel and mince the garlic cloves. Peel and dice the carrot into small cubes.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for about 5 minutes until the vegetables are softened.
Add 1 tablespoon of Ras el hanout or curry spices to the pot, stirring to coat the vegetables.
Add the cubed sweet potato, canned tomatoes, rinsed lentils, and vegetable stock to the pot. Stir to combine.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
While the tagine is cooking, prepare the couscous. Place the dry couscous in a heatproof bowl. Boil water separately and pour enough over the couscous to just cover it. Cover the bowl and let it sit for 5 minutes, then fluff with a fork.
Season the tagine with salt and pepper to taste. Stir in 2 tablespoons of chopped cilantro right before serving.
Serve the lentil and sweet potato tagine over a bed of couscous, garnished with additional cilantro if desired.
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This Vegetarian Main Dish North African recipe is ready in 45 minutes and features Brown lentils (dry), Sweet potato, cubed, Canned tomatoes and other delicious ingredients. Contains 450 calories total.
Rinse and drain the brown lentils. Set aside.
Peel and finely chop the onion. Peel and mince the garlic cloves. Peel and dice the carrot into small cubes.
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for about 5 minutes until the vegetables are softened.
Add 1 tablespoon of Ras el hanout or curry spices to the pot, stirring to coat the vegetables.
Add the cubed sweet potato, canned tomatoes, rinsed lentils, and vegetable stock to the pot. Stir to combine.
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
While the tagine is cooking, prepare the couscous. Place the dry couscous in a heatproof bowl. Boil water separately and pour enough over the couscous to just cover it. Cover the bowl and let it sit for 5 minutes, then fluff with a fork.
Season the tagine with salt and pepper to taste. Stir in 2 tablespoons of chopped cilantro right before serving.
Serve the lentil and sweet potato tagine over a bed of couscous, garnished with additional cilantro if desired.
Calories per Serving: 450
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