dinner

Spiced Lentil and Vegetable Tagine with Toasted Almonds

Name: Spiced Lentil and Vegetable Tagine with Toasted Almonds
Ingredients: 0.6 cup (198g) Brown lentils, dry; 2.2 cups (946ml) Vegetable broth; 6.1 cup (149g) Bell peppers, green, chopped; 0.6 cup (124g) Zucchini, chopped; 12.2 cups, packed (60g) Spinach, baby; 1.7 cloves (9g) Garlic, minced; 0.6 tablespoon (6g) Ginger, fresh, grated; 1.6 tablespoon (14g) Olive oil; 0.6 teaspoon Cumin, ground; 0.6 teaspoon Coriander, ground; 0.6 /2 teaspoon Turmeric, ground; 0.6 /4 teaspoon Cinnamon, ground; pinch Cayenne pepper; to taste Salt and black pepper; 3.0 tablespoons (14g) Almonds, slivered, toasted; 0.6 wedge Lemon, for serving

Nutrition

940

kcal

Calories

Protein

100

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(16)

Brown lentils, dry0.6 cup (198g)

Vegetable broth2.2 cups (946ml)

Bell peppers, green, chopped6.1 cup (149g)

Zucchini, chopped0.6 cup (124g)

Spinach, baby12.2 cups, packed (60g)

Garlic, minced1.7 cloves (9g)

Ginger, fresh, grated0.6 tablespoon (6g)

Olive oil1.6 tablespoon (14g)

Cumin, ground0.6 teaspoon

Coriander, ground0.6 teaspoon

Turmeric, ground0.6 /2 teaspoon

Cinnamon, ground0.6 /4 teaspoon

Cayenne pepperpinch

Salt and black pepperto taste

Almonds, slivered, toasted3.0 tablespoons (14g)

Lemon, for serving0.6 wedge

Instructions

Rinse the dry lentils thoroughly under cold water until the water runs clear. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook for another 30 seconds, stirring constantly, until the spices are fragrant and bloomed.

Add the chopped bell peppers and zucchini to the pot. Cook, stirring occasionally, until they begin to soften, about 5-7 minutes.

Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender and have absorbed most of the liquid. Stir occasionally to prevent sticking.

Once the lentils are tender, stir in the baby spinach. Cook for 2-3 minutes until the spinach has wilted.

Season the tagine generously with salt and freshly ground black pepper to taste. Adjust spices if needed.

To serve, ladle the tagine into bowls. Garnish with toasted slivered almonds and a fresh lemon wedge on the side for squeezing over the top. The warm, earthy spices combined with the tender lentils and softened vegetables create a comforting and flavorful dish.