Name: Lentil, Preserved Lemon and Date Tagine
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves: 4—6
Ingredients: 875 ml /30 fl oz/3½ cups hot Vegetable Stock, or ready-made; 2 tsp coriander seeds; 3 garlic cloves, chopped; 1 handful of coriander/cilantro leaves, chopped; sea salt and freshly ground black pepper; 2 tsp ground cumin; 1 tsp turmeric powder; 1 tbsp Quick Preserved Lemons or shop bought; 2 turnips, peeled and cut into bite-sized chunks; 1 large onion, chopped; 115 g /4 oz/⅔ cup ready-to-eat pitted dried dates, halved; 3 carrots, halved lengthways and cut into bite-sized chunks; ½ tsp ground ginger; couscous, to serve; 1 cinnamon sticks; 140 g /5 oz/¾ cup dried green lentils, rinsed well; ½ tsp dried chilli flakes; 1 tbsp olive oil

Preparation info

Serves:
4—6

Difficulty
Easy
Ready in
55 min

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

Many recipes come about through a need to use up ingredients in the fridge or cupboard, and this tagine is one of them. The recipe for super-quick preserved lemons is so easy to make and since jars of preserved lemons are a bit pricey, this version makes a fantastically easy, economical alternative.

Ingredients

1 tbsp olive oil
1 large onion, chopped
3 carrots, halved lengthways and cut into

Method

Heat the olive oil in a large casserole over a medium heat. Add the onion and cook for 5 minutes until softened. Turn the heat down slightly and add the carrots, turnips, garlic and coriander seeds and cook, part-covered, for another 5 minutes, stirring regularly, until the carrots have softened slightly.
Stir in the cinnamon sticks, ground spices and chilli flake

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Lentil, Preserved Lemon and Date Tagine

Ingredients

Method

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