Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 300grams celeriac, peeled and chopped
- 200grams carrots, peeled and chopped
- 250grams parsnips, peeled and chopped
- 200grams puy lentils, dried
- 3tablespoons harissa paste
- 1 medium lemon, juice and zest
- 800grams cherry tomatoes
- 3 cups vegetable stock, made with 1 stock cube
- 1/2 bunch coriander, fresh, chopped, stalks included
Nutrition per serving
1320kJ / 318Cal
1320 Kilojoules or 318 Calories
15% of daily energy intake*
Protein
16.4grams
Fat
6.2grams
Carbs
43.5grams
Sugars
16.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can use any root vegetables you have on hand for this warming lentil tagine.
Method
Step 1 of 3
Heat the oil in a large casserole dish on medium high heat and cook the root vegetables for 10 minutes to soften. Stir in the harissa, coriander stalks and lentils and cook for 2 minutes.
Step 2 of 3
Pour over the chopped tomatoes, stock and lemon juice plus a pinch of zest. Bring to a simmer and cook for 25-30 minutes, until the lentils are tender.
Step 3 of 3
Serve with chopped coriander on top and rice or couscous, if desired.
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