IN PROGRESS
Ingredients
- ½ cup dried brown lentils (or one 14-oz can of brown lentils)
- 1 teaspoon extra virgin olive oil
- 2 medium red onions (thinly sliced)
- 6 cloves garlic (minced)
- Salt to taste
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ½ teaspoon ground allspice
- 1 teaspoon ground cardamom
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 2 medium tomatoes (diced)
- 1 heaping tbsp tomato paste
- 1 large sweet potato
- 2 tablespoons parsley (chopped, for garnish)
Instructions
- If using dried lentils, place lentils in a saucepan, cover with two inches of water and bring to a boil. Lower heat to a simmer and let the lentils cook until tender, about 15-20 minutes. Strain the lentils before using, but reserve the cooking water.
- Place the onions and garlic in olive oil in a large saute pan or Dutch oven. Add a pinch of salt and ground black pepper. Saute over medium heat until onions soften, about 3-5 minutes.
- Add the spices to the pot: ground cumin, turmeric, cayenne, paprika, ground cardamom and ground allspice. Mix and saute for another minute or until the spices are very aromatic.
- Stir in the tomatoes and tomato paste.
- Add the sweet potatoes and drained, cooked or canned lentils to the pot along with 1 ½ cups of the lentil cooking liquid or vegetable broth or water.
- Mix and bring the tagine to a boil over medium heat. Cover the pot, turn heat down, and let the tagine simmer until the sweet potatoes are very tender, about 15 minutes.
- Check for salt and add more if needed. Sprinkle parsley over the tagine. Serve hot or warm.