Tunisian vegetable and lentil tagine

Tunisian vegetable and lentil tagine

What's for Dinner?
30 mins
Cooking time
65 mins
Gorta Yuuki

You need to use small French-style lentils for this tagine as they hold their shape well and don’t break down to a mush.


Quantity Ingredient
185g small french-style lentils
oil, for cooking
1 onion, diced
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons chilli powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon white pepper
2 carrots, cut into 3 cm chunks
4 small potatoes, peeled and halved
2 parsnips, quartered lengthwise
1 sweet potato, peeled and cut into 3 cm chunks
2 tablespoons lemon juice
500ml vegetable stock
250ml see method for ingredients
1/4 cauliflower, broken into florets
2 zucchinis, cut into quarters
100g baby spinach leaves
1 small handful coriander leaves


  1. Place the lentils in a saucepan, cover with plenty of cold water and bring to the boil. Reduce the heat and cook for 15–20 minutes, or until the lentils are tender. Drain and set aside until needed.
  2. Meanwhile, preheat the oven to 180°C. Heat a large ovenproof casserole dish or saucepan over medium–high heat. Add a splash of oil, the onion and spices and cook for 3–4 minutes until softened, stirring often.
  3. Add the carrot, potatoes, parsnips and sweet potato and cook for 3–4 minutes, stirring often. Add the lemon juice, stock and tomato purée and season with the salt. Bring to the boil.
  4. Cover with a lid and cook in the oven for 45 minutes. Check to see if the vegetables are tender. If so, add the cauliflower, zucchini and the reserved lentils and cook for a further 10 minutes. Add the spinach leaves and stir through until they wilt. Check the seasoning and sprinkle with the coriander leaves to serve.
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