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!
- 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
- 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.