Lentil & Sweet Potato Tagine

Ingredients

• Brown or green lentils, dried200 g
• Sweet potatoes, peeled and diced400 g
• Chopped tomatoes, canned400 g
• Vegetable broth700 ml
• Onion, chopped1 large
• Garlic, minced3 cloves
• Ginger, fresh, grated1 tbsp
• Ras el hanout spice blend2 tsp
• Cinnamon stick1
• Dried apricots, chopped50 g
• Fresh coriander, chopped (for garnish)2 tbsp
• Olive oil1 tbsp
• Salt0.5 tsp
• Black pepper0.25 tsp

Method

1. 1

   Rinse lentils well. Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add onion and cook until softened, about 5 minutes.

3. 3

   Stir in garlic, ginger, Ras el hanout, and cinnamon stick. Cook for 1 minute until fragrant.

4. 4

   Add sweet potatoes, lentils, chopped tomatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until lentils and sweet potatoes are tender.

5. 5

   Stir in dried apricots, salt, and pepper. Cook for another 5 minutes.

6. 6

   Remove cinnamon stick. Garnish with fresh coriander before serving. Serve with a side of wholemeal couscous or quinoa for extra fibre.