Lentil and Bean Tagine with Cherry Tomatoes and Lime-Infused Yogurt

The name tagine is used for both the conical earthenware pot and the stews that are cooked in it. Tagines have a long history, and the possibilities for the stew are endless. Tagines will often simmer away for hours, but by using canned legumes you can have your dish on the table in no time. You can even put tagines on the barbecue. No tagine? A sauté pan or a Dutch oven or heavy-bottomed pan will do just fine. Great with flatbread or couscous.