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!!
Root Vegetable Tagine with Lentils
norquista Posted: 01/29/09
bywydda Posted: 03/16/11
What? - all those ingredients and no garlic! Outrageous. Add at least three cloves. Spices can be increased as well. I found the 40 minutes cooking time a bit conservative (adding the salt early slows down pulses and speeds up vegetables - bit of a tricky one to balance). Something that's worth a try about 15 minutes before the end is to make a few hollows in the tagine with the back of a spoon and crack an egg into each one. They will poach nicely - just stop them when they are to your taste. For me, that's solid whites and soft yolks.
KKonrad Posted: 02/05/12
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.