Moroccan Vegan Tagine

Moroccan Vegan Tagine
  • 1 1/2 cups water, or as needed
  • 1 cup uncooked green lentils
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon cumin seeds, finely ground
  • salt and freshly ground black pepper to taste
  • 3 potatoes, peeled and cubed
  • 1 (14 ounce) can crushed tomatoes
  • 2 sweet potatoes, peeled and cubed
  • 2 large carrots, peeled and sliced
  • 4 cups vegetable broth


  1. Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
  2. Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

04/05/2018
Moroccan Vegan Tagine, recipe PT15M PT1H 5 455 calories

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