Dinner · Moroccan · 20 min
Spiced Lentil and Vegetable Tagine with Toasted Almonds
- Calories
- 943
- Protein
- 38g
- Carbs
- 111g
- Fat
- 32g
Ingredients
- 0.6 cup brown lentils
- 2.2 cup vegetable broth
- 1 cup green bell pepper
- 0.6 cup zucchini
- 2 cup baby spinach
- 1.7 clove garlic
- 0.6 tbsp fresh ginger
- 1.6509 tbsp olive oil
- 0.6 tsp ground cumin
- 0.6 tsp ground coriander
- 0.3 tsp ground turmeric
- 0.15 tsp ground cinnamon
- 1 pinch cayenne pepper
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp slivered almonds
- 0.6 each lemon
Method
- 01Rinse dry brown lentils under cold running water until water runs clear.
- 02Heat olive oil in a Dutch oven or large tagine pot over medium heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- 03Stir in ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Bloom spices in oil for 30 seconds until aromatic.
- 04Add chopped green bell peppers and zucchini, stirring to coat in spices and cooking for 5-7 minutes until softened slightly.
- 05Pour in vegetable broth and rinsed lentils. Bring to a boil, reduce heat to low, cover, and simmer for 30-40 minutes until lentils are tender.
- 06Stir in packed baby spinach, salt, and black pepper. Cook 2-3 minutes until spinach is fully wilted.
- 07Ladle tagine into a serving bowl, sprinkle with toasted slivered almonds, and serve hot with fresh lemon wedges.
Cook it with the whole plan around it
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