Root Vegetable Tagine and Lentils

Traditional Moroccan tagines consist of meat or poultry stewed with spices and vegetables. This version features lentils slow-simmered with aromatic spices and winter vegetables. Although the ingredient list is long, the preparation is simple.


8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous)


  • 1/2 teaspoon salt
  • 1/2 teaspoon  ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground turmeric
  • 1/4 teaspoon  curry powder
  • 1/4 teaspoon  black pepper
  • 1/8 teaspoon  ground red pepper
  • 1/8 teaspoon  ground allspice


  • 1 tablespoon  olive oil
  • 3 cups  chopped green cabbage
  • 2 cups  (1-inch) cubed peeled sweet potato (about 12 ounces)
  • 1 cup  coarsely chopped onion
  • 1 cup  (1-inch-thick) slices parsnip
  • 1 cup  (1-inch-thick) slices carrot
  • 1 cup  (1-inch) cubed peeled turnip
  • 1 cup  dried lentils
  • 1/2 cup  chopped dried apricots
  • 1 tablespoon  minced peeled fresh ginger
  • 2 teaspoons  grated lemon rind
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 tablespoon  fresh lemon juice
  • 6 cups  hot cooked couscous


To prepare spice blend, combine first 9 ingredients.

To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently. Stir in spice blend; cook 1 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.

Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

Nutritional Information

Calories:  343 (7% from fat)
Fat: 2.7g (sat 0.3g,mono 1.3g,poly 0.4g)
Protein: 13.4g
Carbohydrate: 68.4g Fiber: 10.3g
Cholesterol: 0.0mg Iron: 3.1mg
Sodium: 691mg Calcium: 85mg

Steve Petusevsky, Cooking Light, JANUARY 2003


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