By Josiah John
Rinse the brown lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and diced carrots to the pot. Cook for 2 more minutes until fragrant.
Stir in the sweet potato cubes, Ras el hanout or curry spices, and cook for another 2 minutes, stirring frequently to coat the vegetables with the spices.
Add the rinsed lentils, canned tomatoes, vegetable stock, salt, and pepper. Stir to combine and bring to a boil.
Lower the heat to a simmer, cover the pot, and cook for about 25-30 minutes until the lentils and sweet potatoes are tender.
While the tagine is cooking, prepare the couscous. In a separate saucepan, bring 120 ml of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Once the lentils and sweet potatoes are cooked, adjust seasoning with additional salt and pepper if needed.
Serve the tagine hot, garnished with chopped cilantro, alongside the prepared couscous.
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This Vegan Gluten-Free African Main Dish recipe is ready in 45 minutes and features Brown lentils (dry), Sweet potato, Canned tomatoes and other delicious ingredients. Contains 380 calories total.
Rinse the brown lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic and diced carrots to the pot. Cook for 2 more minutes until fragrant.
Stir in the sweet potato cubes, Ras el hanout or curry spices, and cook for another 2 minutes, stirring frequently to coat the vegetables with the spices.
Add the rinsed lentils, canned tomatoes, vegetable stock, salt, and pepper. Stir to combine and bring to a boil.
Lower the heat to a simmer, cover the pot, and cook for about 25-30 minutes until the lentils and sweet potatoes are tender.
While the tagine is cooking, prepare the couscous. In a separate saucepan, bring 120 ml of water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Once the lentils and sweet potatoes are cooked, adjust seasoning with additional salt and pepper if needed.
Serve the tagine hot, garnished with chopped cilantro, alongside the prepared couscous.
Calories per Serving: 380
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