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.
used amount of spice mixture called for but with half the veggies. didn't have parsnip or turnip, so used red potato. i had red lentils but didn't want them mushy so cooked separately and served that way as well. apricot gave it a bit of a zing. was very tasty and will make again.
Good recipe. We always love the Moroccan flavor profile and this recipe did not disappoint in that regard. I always look for good meatless recipes to serve a few days a week and this sounded good. Overall the flavors were tilted towards sweet and I would not have enjoyed this recipe without added Harrisa (a North African spicy condiment used in Tagines and Couscous dishes). If you cannot find a small jar or tube of Harrisa, look on line for a recipe and add the sauce up to your level of heat tolerance. You won’t regret the Harrisa, it makes the dish pop.
A big hit! I substituted russet potato for the turnip and forgot to add the canned tomatoes (but it didn't really need them; it did need extra broth, though, to cook the lentils entirely). I also added juice of an entire lemon, and then served it over couscous. Super tasty, would be great with pita or Ethiopian flat bread for dunking/scooping. Makes a lot, so if you're only cooking for two people, you will have lots of leftovers. Will definitely make again!!
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