Root Vegetable Tagine With Lentils

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

This version of a Moroccan tagine features lentils with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.

Ingredients

• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground allspice
• 1 tablespoon olive oil
• 3 cups chopped green cabbage
• 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces)
• 1 cup coarsely chopped onion
• 1 cup (1-inch) slices parsnip
• 1 cup (1-inch) slices carrot
• 1 cup (1-inch) cubed peeled turnip
• 1 cup dried lentils
• 1/2 cup chopped dried apricots
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 2 (14 1/2-ounce) cans vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon fresh lemon juice
• 6 cups hot cooked couscous

Directions

1. To prepare spice blend, combine first 9 ingredients.
2. To prepare tagine, heat oil in a Dutch oven over medium heat.
3. Add cabbage and next 8 ingredients; cook 3 minutes, stirring frequently.
4. Stir in spice blend; cook 1 minute, stirring constantly.
5. Add rind, broth, and tomatoes; bring to a boil.
6. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender.
7. Stir in juice.
8. Serve over couscous.

Yield: 8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)