Cauliflower Olive Lentil Tagine Recipes

LENTIL TAGINE

Lentil Tagine image

Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

Provided by Chef Kate

Categories Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

2 1/2 cups red lentils, well rinsed
6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
4 garlic cloves, chopped
3 medium sweet potatoes, peeled and cut into cubes
10 medium dates, seeded and chopped
2 cups tomatoes, peeled and chopped
2 red bell peppers, peeled, cored, seeded, medium dice
2 cups onions, medium dice
3 tablespoons fresh ginger, grated
2 teaspoons cayenne pepper (or to taste)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon star anise
1 cinnamon stick
1 bay leaf
2 tablespoons olive oil
3 tablespoons fresh parsley, chopped
salt and pepper
1 preserved lemon, rind of, diced

Steps:

Heat a 6 quart Sauce Pot over medium high heat.
Add in olive oil and coat the pan.
Add in onions and spices.
Sweat onions until translucent.
Add in garlic, ginger and lentils and stir to coat with mixture.
Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
If tagine gets too thick, adjust consistency with vegetable stock or cold water.
Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.

Nutrition Facts : Calories 472.4, Fat 7.3, SaturatedFat 1.1, Sodium 51.3, Carbohydrate 84.1, Fiber 14.9, Sugar 17.2, Protein 23.5

CAULIFLOWER, OLIVE & LENTIL TAGINE

Cauliflower, olive & lentil tagine image

Packed with veg, this provides an amazing 4 of your 5-a-day. If you're not a fan of bulgur, swap it for brown rice or a wholewheat version of couscous

Provided by Sara Buenfeld

Categories Dinner, Supper

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp rapeseed oil
1 large onion , finely chopped
2 garlic cloves , finely chopped
1 tbsp chilli powder
1 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
1 lemon , zest removed with a potato peeler then chopped
2 tbsp tomato purée
12 Kalamata olives , halved
1 tbsp vegetable bouillon powder
4 large carrots , cut into batons
1 small cauliflower , cut into florets
400g can green lentils
⅓ small pack fresh coriander , chopped
200g bulgur wheat

Steps:

Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little. Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. Add the carrots and cauliflower to the pan then cover and cook for 15 mins until they are just tender. Stir in the lentils with the liquid from the can and the coriander.
While the tagine is cooking, cook the bulgur following pack instructions. If you're doing the Healthy Diet Plan, serve half with half of the tagine and chill the remainder for another night.

Nutrition Facts : Calories 336 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 17 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

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