Savor the Exotic Flavors of Vegan Tagine from Morocco

Ingredients

• 1 ½ cups of water, quantity can be adjusted
• 1 cup of raw green lentils
• 3 tbsp of flavorful olive oil
• Finely chopped 1 onion for added aroma
• 4 cloves of garlic, finely minced
• 1 tbsp of vibrant ground turmeric
• Equal amount of ground coriander for a balanced flavor
• A hint of finely ground cumin seeds
• Season with salt and freshly ground black pepper to suit your taste
• 3 potatoes, peeled and cubed for a hearty texture
• 1 can (14 oz) of crushed tomatoes for a rich base
• 2 sweet potatoes, peeled and cubed for sweetness
• 2 large carrots, peeled and thinly sliced for color and crunch
• 4 cups of vegetable broth for depth of flavor

Step 1

In a saucepan, combine water and lentils, then bring them to a boil. Once boiling, lower the heat to medium-low, cover the pan, and let it simmer until the lentils are tender and the liquid is absorbed, which should take approximately 20 minutes.

Step 2

Next, in a skillet or tagine, warm up some oil over medium-high heat. Sauté the onions until they turn golden brown and translucent, usually around 5 minutes. Add minced garlic, along with a blend of turmeric, coriander, cumin, salt, and pepper. Stir and cook until the mixture becomes aromatic, taking about 3 minutes. Incorporate the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots into the skillet. Pour in vegetable broth, then reduce the heat and let everything simmer until the vegetables are soft, which should be roughly 40 minutes.