Serves 4
2 tbsp olive oil
2 red onions, sliced into wedges
Salt and black pepper
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves, crushed
20g fresh ginger, grated
2 tbsp harissa paste
1 sweet potato, peeled and cubed
3 parsnips, cubed
200g dried red lentils
2 x 400g tins of chopped tomatoes
1L vegetable stock
80g dried apricots, roughly chopped, plus extra to garnish
To serve:
Couscous
Flaked almonds
2 tbsp olive oil
2 red onions, sliced into wedges
Salt and black pepper
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground cinnamon
2 garlic cloves, crushed
20g fresh ginger, grated
2 tbsp harissa paste
1 sweet potato, peeled and cubed
3 parsnips, cubed
200g dried red lentils
2 x 400g tins of chopped tomatoes
1L vegetable stock
80g dried apricots, roughly chopped, plus extra to garnish
To serve:
Couscous
Flaked almonds
- Add the oil to a deep casserole dish over a medium heat. Add the onions, season with salt and pepper and cook for 5-6 minutes until they begin to soften.
- Add the spices and cook for two minutes, then add the garlic and ginger and cook for 1-2 minutes longer, stirring.
- Add the harissa and cook for 1-2 minutes until fragrant. Add the squash and parsnips and turn the heat to medium-low. Cook for 6-8 minutes ntil softened, stirring regularly.
- Add the lentils, chopped tomatoes and stock, then season to taste. Bring to a simmer and add the apricots. Put the lid on the casserole and leave to simmer on a low heat for 45-50 minutes or until the vegetables are very tender.
- Remove the lid and season to taste.
- Scatter the tagine flaked almonds and serve with couscous.
Per Serving 503kcals, 10.9g fat (3.2g saturated), 87.2g carbs (28.8g sugars), 19.8g protein, 17.1g fibre, 0.797g sodium