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.Read More
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!!Read More