Lentil and apricot tagine

I may be taking liberties with the term 'tagine' here, as I do not have a tagine dish and this is not a traditional North African recipe. Tagine-stew is probably a more accurate term. Whatever you call it, the dish is enjoyable and combines vegetables, lentils and dried apricots to pleasing effect.

I made this with the expectation that Mr Bite wouldn't really like it, and so served his portion on the small side with naan bread and mango chutney to accompany his meal. To my surprise and delight, he did enjoy it and claimed he could have eaten more. Usually he doesn't like dried fruit in savoury dishes, or lentils in large quantities, but I am happy to take this as an exception to the usual rules. It may also mean that if you aren't a fan of sweet things in savoury dishes, you could like this too.

I cooked this in two stages, first on the stove top and then in the oven. I recommend that approach if you have time, as I think it enhanced the texture and flavour of the vegetables. However, if time is short, you could probably skip the oven phase.

Despite giving Mr Bite naan bread with his meal, this doesn't really need any accompaniment. However, you could pair it with rice or couscous if you desire and to give a heartier overall meal.

Lentil and apricot tagine

A full-flavoured meal for 4

Vegan, gluten free and low in fat

Author: Bite-sized thoughts

Print recipe

Ingredients

Drizzle of olive oil

1 brown onion, diced

2 tbsp lemon juice

1 tbsp piece of fresh ginger, crushed or finely diced

2 tbsp garam masala

1/2 tsp mixed spice (or cinnamon)

1/4 tsp salt

Few cracks black pepper

2 large potatoes, diced

2 large carrots, diced

1 large bell pepper, sliced

1-1/2 cups cooked green or puy lentils

10 dried apricots, chopped

Approximately 1/4 cup water

Method

Heat a non-stick pan over medium-high heat and add the olive oil. When hot, add the onion, lemon juice, ginger, garam masala and mixed spice. Cook, stirring regularly, for 5 minutes or until the onion is golden.

Reduce heat to medium-low and add the salt, pepper, potatoes, carrots, bell pepper, lentils and apricots. Allow to cook uncovered for approximately 15 minutes, then add the water and cover with a lid or aluminium foil and cook for a further 15 minutes.

While cooking, heat your oven to 160'C. 

Transfer the mixture to an ovenproof dish, ideally with a lid, and bake in the oven for 30 minutes at 160'C.

Submitted to Healthy Vegan Fridays.

Do you enjoy tagine-style dishes?

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