Carrot, Pepper, & Lentil Tagine

Preparation info

  • Serves


    • Difficulty


Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

  • About

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.


  • 3 red bell peppers
  • 5 Tbsp olive oil
  • 2 onions, sliced


Preheat the oven to 400°F [200°C]. Place the peppers on a baking sheet 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