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Root Vegetable Tagine with Lentils

Source of Recipe


Cooking Light-J/F-03






List of Ingredients



• Spice Blend:
  
• 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 allspice
  
• Tagine:
  
• 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) sliced parsnips
  
• 1 cup (1-inch-thick) slices carrot
  
• 1 cup (-ich) 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 veget vegetable broth
  
• 1 (14.5 ounce) can diced tomatoes, undrained
  
• 1 tablespoon fresh lemon juice
  
• 6 cups hot cooked couscous
  






Instructions



1. To prepare spice blend, combine first 9 ingredients.
   
   
2. To prepare tagine, heat oil in Dutch oven over medium heat. Add cabbage and 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.
   
   
3. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.
   
   
4. Yield: 8 servings (serving size: 1 1/4 cups tagine and 3/4 cup couscous). 343 cal, 2.7g fat, 13.4g pro, 68.4g carb, 10.3g fiber, 0mg chol, 3.1mg iron,691mg sod, 85mg calc.