Root Vegetable Tagine with Lentils
Root Vegetable Tagine with Lentils



  • 1 tbsp olive oil
  • 900g mixed root veggies, cut into chunks
  • 3 tbsp dried harissa or 2 tbsp harissa paste
  • Handful of parsley, stalks and leaves separated and chopped
  • 200g dried green lentils
  • 2 x 400g tins of chopped tomatoes
  • 700ml veg stock
  • 1 lemon, zest and juice only
  • 6 prunes, quartered
  • 1 small cauliflower, cut into florets
  • Couscous, cooked to serve
  • Heat the oil in a lidded casserole, then toss in the vegetables and fry for 10 mins until starting to soften. Stir in the harissa, parsley stalks and lentils. Add the stock and tomatoes, lemon and prunes. Bring to a simmer and cook - covered - for 20 mins, stirring occasionally until the lentils are tender.
  • Stir in the cauliflower florets and bring back to a simmer. Season and cook uncovered for 6 mins, then serve with scattered parsley and a mound of couscous.
30 mins
6 serving

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