Vegan Recipe: Root Vegetable Tagine with Lentils

By Steve Petusevsky

Director of Culinary Innovation

Native Foods Cafe

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!

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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


  1. To prepare spice blend, combine first 9 ingredients.
  2. 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.
  3. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

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