Carrot, pepper & lentil tagine

Carrot, pepper & lentil tagine

V is for Vegan

A tagine is both a method of cooking and a kind of Moroccan stewpot shaped like a cone. Condensation runs up the insides and back down into the food. If you don’t have one, you can use a shallow casserole dish with a lid or, as many modern North Africans use, a pressure cooker.


Quantity Ingredient
3 red peppers
5 tablespoons olive oil
2 onions, sliced
3 garlic cloves, very finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick
5 carrots, peeled and thickly sliced
1 tablespoon orange flower water
1 tablespoon sultanas
200g red lentils
pinch saffron strands, ground
500ml vegetable stock
1/2 lemon, Juiced
1 tablespoon ras el hanout spice mix
12 black olives, stoned
12 dried apricots, snipped into strips
handful of sprigs flat-leaf parsley, leaves picked

For the garnish:

Quantity Ingredient
parsley and mint leaves and/or dried rose petals
2 preserved lemons, sliced
drizzle of argan oil


  1. Preheat the oven to 200°C. Place the peppers on a baking tray and roast in the oven until the skin is puffy and blackened. Remove to a plastic food bag. Once cool enough to handle, strip the blackened skins from them, removing the seeds and stalks. Tear the peppers into strips. Reduce the oven temperature to 160°C if using a casserole rather than a tagine or pressure cooker.
  2. Place a tagine, flameproof casserole dish or pressure cooker over a medium heat. When hot, add the olive oil and then the onions and garlic. Sweat until softened, then add the remaining ingredients, one after the other, and stir well. If using a tagine, cover and cook for about 30 minutes (or follow the manufacturer’s instructions and timings if using a pressure cooker). If using a casserole, cover and transfer to the oven to cook for 30–45 minutes.
  3. Garnish with parsley and mint or dried rose petals, preserved lemons and a drizzle of argan oil, and serve with couscous.
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