Avatar photo

Recipe by

Lentils.org

View All

Moroccan Spiced Lentil & Sweet Potato Tagine

Prep Time: 30 Minutes

Total time: 1 Hours

Servings: 10

Lentils, tomato, peppers, zucchini, garlic, and warm spices are simmered with sweet potatoes in a tagine (or baking dish) and served with fresh herbs.

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 ½ lbs (1 kg) sweet potatoes, peeled and diced

    2 Tbsp (30 mL) olive oil, divided

    1 ½ tsp (7 mL) cumin, divided

    ¼ tsp (1 mL) salt

    1 cup (250 mL) yellow onion, small dice

    2 Tbsp (30 mL) garlic, minced

    1 cup (250 mL) red bell pepper, diced

    1 cup (250 mL) yellow zucchini, diced

    1 (14.5 oz) can diced tomatoes

    1 cup (250 mL) whole red lentils, dry

    4 cups (1 L) vegetable broth

    1 Tbsp (15 mL) tomato paste

    ½ tsp (2 mL) ground coriander

    ¼ tsp (1 mL) ground turmeric

    ¼ tsp (1 mL) ground ginger

    ¼ tsp (1 mL) cinnamon

    pinch, cayenne pepper

    salt and pepper, taste

    ¼ cup (60 mL) cilantro, minced

    ¼ cup (60 mL) parsley, minced

    sliced almonds (optional), for garnish

    Optional serving suggestions:

    couscous and/or crusty bread


Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes with 1 Tbsp (15 mL) oil, ½ tsp (2 mL) cumin, and salt. Spread onto a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and slightly browned.
  3. Heat 1 Tbsp (15 mL) oil in a large pot or Dutch oven over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic, red bell pepper, and zucchini. Cook for an additional 5 minutes, or until the vegetables are softened.
  4. Add tomatoes with their juices, lentils, broth, tomato paste, 1 tsp (5 mL) cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape.
  5. If you are using a tagine pot, transfer the simmered lentil mixture to the tagine. Otherwise, use a large roasting pan or hotel pan.
  6. Top lentil mixture with roasted sweet potatoes. Cover tagine (or baking dish) and bake for an additional 10-15 minutes, or until potatoes are heated through.
  7. Garnish with cilantro, parsley, and optional sliced almonds. Serve tagine hot with couscous or crusty bread.

Nutritional Information

  • Serving Size: 1 ⅓ cups (325 mL)
  • Per serving:
  • Calories 240
  • Total Fat 3.5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 43 g
  • Dietary Fibre 8 g
  • Sugar 8 g
  • Protein 8 g
  • Sodium 300 mg
  • Potassium 769 mg
  • Folate 28 mcg