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Root Vegetable Tagine with Lentils

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)
Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

Ingredients

  • Spice blend:
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground allspice
  • Tagine:
  • 1 tablespoon olive oil
  • 3 cups chopped green cabbage
  • 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces)
  • 1 cup coarsely chopped onion
  • 1 cup (1-inch-thick) slices parsnip
  • 1 cup (1-inch-thick) slices carrot
  • 1 cup (1-inch) cubed peeled turnip
  • 1 cup dried lentils
  • 1/2 cup chopped dried apricots
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons grated lemon rind
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon fresh lemon juice
  • 6 cups hot cooked couscous

Nutrition Information

  • calories 343
  • caloriesfromfat 7 %
  • fat 2.7 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 13.4 g
  • carbohydrate 68.4 g
  • fiber 10.3 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 691 mg
  • calcium 85 mg

How to Make It

  1. To prepare spice blend, combine first 9 ingredients.

  2. To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.

  3. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.