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Vegan Lentil Sweet Potato Tagine

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This vegan lentil sweet potato tagine evokes the voluptuous flavors of Morocco, with a tantalizing interplay of sweet, spicy, salty, tangy and savory. Serve it over a bed of couscous or quinoa for a cozy, nutrient-rich meal!

Prep Time15minutes mins

Cook Time25minutes mins

Total Time40minutes mins

Course: Main Course/Stew

Cuisine: African, North African

Diet: Gluten Free, Vegan, Vegetarian

Servings: 6 servings

Calories: 143kcal

Author: Vaishali · Holy Cow Vegan

Equipment

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.