Lentil tagine with ginger and res el hanout
4-6
50 mins
Vegetarian
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Packed with flavour, this spicy lentil tagine is best served on its own with a dollop of thick, creamy yogurt, a Moroccan fruit chutney and toasted flatbread.
Ingredients
2
tbsp
ghee or smen , or 1 tablespoon olive oil plus 1 tablespoon butter
1
onion , finely chopped
large thumb-sized piece
of fresh ginger , peeled and finely chopped
4
cloves
garlic , finely chopped
1-2
tsp
sugar
2
tsp
cumin seeds
1
tsp
coriander seeds
2-3
tsp
ras el hanout
300
g
brown lentils , rinsed and drained
large bunch
of fresh coriander , finely chopped
sea salt and freshly ground black pepper
Instructions
Heat the ghee in the base of a tagine or in a heavy-based saucepan, stir in the onion , ginger , garlic and sugar and saute for 2-3 minutescumin and coriander seeds and cook for a further 1-2 minutesras el hanout and toss in the lentils , making sure they are thoroughly coated.
Pour in enough water to cover the lentils by about 2.5 cm and bring it to the boil. Reduce the heat, put on the lid and simmer gently for about 35 minuteslentils still have a bite to them.
Season the lentils with salt and pepper to taste, toss in most of the coriander and garnish with the rest.
The Modern Tagine Cookbook
