Root Vegetable Tagine with Lentils

Root Vegetable Tagine with Lentils Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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.


8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)

Recipe from

Cooking Light

Nutritional 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


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
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


To prepare spice blend, combine first 9 ingredients.

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.

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

Steve Petusevsky,

Cooking Light

January 2003
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