Lentil Tagine Recipes

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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

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

LENTIL & CHICKEN TAGINE



Lentil & Chicken Tagine image

This recipe is good even without the chicken. I use my pressure cooker to cut down on the cook time. If you are using a regular pot the time should be doubled.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken breasts
3 cups water
1 (8 ounce) can tomato sauce
2 tablespoons fresh parsley, finely chopped
1/2 medium onion, chopped
1 small chicken bouillon cubes or 1/2 large chicken bouillon cube
1 tablespoon olive oil
1 teaspoon ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dry lentils

Steps:

  • Place all the ingredients into the pressure cooker or regular pot.
  • Cook for 8 minutes after the pressure cooker begins to hiss. Release the pressure, open the lid & stir. Add more water if needed then cover. Cook for an additional 5 minutes.
  • Note: When using a regular pot the cook time should be around 25 minutes.
  • In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken.

Nutrition Facts : Calories 644.1, Fat 13.4, SaturatedFat 2.5, Cholesterol 193.9, Sodium 1469.7, Carbohydrate 45.4, Fiber 21.3, Sugar 5.6, Protein 82.4

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

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

LENTIL AND PUMPKIN TAGINE



Lentil and Pumpkin Tagine image

Provided by Moira Hodgson

Categories     dinner, lunch, casseroles, one pot, appetizer, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter or olive oil
2 onions, diced
3 fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon Cayenne pepper
1 teaspoon ground cumin
1 cup lentils
4 tomatoes, peeled, seeded and chopped
1/4 cup tomato puree
1 piece pumpkin squash, two pounds, peeled and cut into 1-inch cubes
1 pound of greens like Swiss chard, dandelion or kale, blanched 3 to 5 minutes, drained well and coarsely chopped

Steps:

  • In a saucepan over medium heat, warm the butter or oil.
  • Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
  • Add the paprika, cayenne and cumin and continue to saute until the onions are tender, a few minutes longer. Add the lentils, tomatoes and tomato puree and water just to cover. Simmer for about 20 minutes.
  • Add the squash and simmer until tender, about 20 minutes. Add the greens during the last five minutes of cooking. Transfer to a warm serving dish and serve immediately.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 5 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 194 milligrams, Sugar 7 grams, TransFat 0 grams

CHICKEN AND LENTIL TAGINE



Chicken and Lentil Tagine image

Categories     Bread     Sauce     Chicken     Side     Stew     Lentil     Simmer

Yield makes 4 servings

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
2 garlic cloves, sliced
2 onions, sliced
2 tomatoes, cored and chopped
2 teaspoons ground turmeric
Salt and black pepper to taste
1 large bunch fresh cilantro or parsley sprigs, tied together with kitchen string
2 cinnamon sticks
1 cup dried lentils, picked over

Steps:

  • Put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Place over medium-high heat and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes.
  • Stir in the garlic, onions, tomatoes, turmeric, and some salt and pepper. Pour in 1 quart water, along with the cilantro bundle and cinnamon sticks. Cover, turn the heat to low, and simmer for about 20 minutes.
  • Add the lentils, cover, and simmer until they're soft, about 25 minutes more. Discard the cilantro bundle and cinnamon sticks, season to taste with salt and pepper, and serve. (You can prepare the dish up to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and serving; you may have to add a little water to thin the sauce a bit.)
  • Chicken and Chickpea Tagine
  • In step 3, substitute 1 cup cooked (page 431) or nearly cooked chickpeas for the lentils.

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