Carrot, Pepper, & Lentil Tagine

Name: Carrot, Pepper, & Lentil Tagine
Yield: Serves 6
Ingredients: 5 Tbsp olive oil; 3 red bell peppers; 5 carrots, peeled and thickly sliced; 1 cinnamon stick; 1 Tbsp golden raisins; 1 Tbsp orange flower water; 3 garlic cloves, minced; 2 onions, sliced; ½ tsp ground ginger; 1 tsp ground cumin; 1 Tbsp ras el hanout spice mix; 12 black olives, pitted; 12 dried apricots, snipped into strips; Handful of sprigs of flat-leaf parsley, leaves picked; Heaping 1 cup 200 g] dried red lentils; Pinch of saffron strands, ground; 2 cups [500 ml] vegetable stock; Juice of ½ lemon; 2 preserved lemons, sliced; Drizzle of argan oil; Handful of sprigs of flat-leaf parsley, leaves picked; Parsley and mint leaves and/or dried rose petals; Parsley and mint leaves and/or dried rose petals; Parsley and mint leaves and/or dried rose petals

Preparation info

Serves
6

Difficulty
Medium

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.

Ingredients

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

Main course
Preserve
Vegan

Method

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