Lentil tagine with couscous

A tagine is a cooking earthware typical of Morocco, usually used to describe the container as well as the contents. It is often a spicy meat or vegetable dish served with couscous.

This recipe is very satisfying and will make a great main course in winter. It is deliciously spicy and an unusual way to use sweet potatoes. It was for me at least.

You do not need the special tagine dish to make this recipe! I used standard saucepans.



Serves 6:

Ingredients

500g red lentils
1 litre Vegetable Stock
1 garlic clove, crushed
700g Sweet Potatoes, peeled diced
550g tomatoes, chopped
1 red, 1 yellow, 1 green peppers, diced
1 Onion, chopped
1 TBSP freshly grated Ginger
1 tsp Cayenne Pepper / hot chilli powder
1 tsp Ground Cumin
Freshly chopped Coriander to garnish

1 cup wholegrain couscous

Instructions

1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring, reduce the heat cover and simmer for 20 minutes.

2. Add the sweet potatoes, tomato, peppers, onion, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further 30 minutes or until the sweet potato is soft.

3. Cook the couscous according to package instructions.

Serve immediately

Lentil and chick pea patties with coriander cream dressing

This was really nice. Ideally you need a food processor so that the mixture is very smooth, but I have used a potato masher which works very well.

Makes 12 patties:

250g red lentils
1 tsp vegetable oil
1 onion, chopped
1 tsp garam masala (or mixed spices)
400g canned chickpeas
1 tsp fresh ginger, grated
1 egg
2 tsp chopped parsley
2 tsp chopped coriander
180g golden linseed (or sesame seeds)

3-4 TBSP flour
1 tsp turmeric powder
1 tsp chilli powder

Dressing:
125g sour cream
125ml double cream (or plain yoghurt for a low-fat alternative)
2 tsp chopped parsley
2 tsp chopped coriander

1. Cook the lentils for 10min.

2. Fry the chopped onion and add the garam masala.

3. Mash together half of the lentil mixture with the chickpeas, ginger, egg, onion mixture until it becomes smooth.

4. Add the rest of the lentils, the herbs and the linseeds.

5. Mix together the flour, turmeric and chilli powder.

6. To make the dressing, mix the creams and herbs together.

7. Divide into 10 or 12 equal portions and coat with the flour mixture. Fry on both sides and serve warm with some vegetables and the dressing.

Lentil and rice casserole

This is one of my favourite winter recipes, which has the advantage of being fairly quick to prepare (less than one hour) and there won't be much washing-up to do afterwards, which is always a bonus!

For 4 people:

250g red lentils
60g wholemeal rice
1.2 L vegetable stock
400g canned or fresh chopped tomatoes
1 smal broccoli, cut into small florets
100g French beans, cut in half
100g baby sweetcorn cobs, cut in half
1 red pepper, sliced
1 leek, sliced
1 TBSP chilli powder
1 TSP garam masala
1 TSP ground cumin
Coriander or parsley

1. Place the lentils, rice and stock in a big saucepan, bring to the boil and simmer for 20 minutes.

2. Add all the vegetables and spices and cook for another 15 minutes, until all the veg are tender. Season to taste.

3. Serve into bowl and sprinkle with your favourite herb!



Casserole de lentilles corail et riz :

Pour 4 personnes

250g lentilles corail
60g riz complet
1,2 L bouillon de légumes
400g tomates hachées, conserve ou fraiches
1 petit broccoli, coupés en fleurets
100g haricots verts, coupés en 2
100g mini mais, coupés en 2
1 poivron rouge, coupé en lamelles
1 poireaux, coupé en lamelles
1 c. soupe de piment en poudre
1 c. café garam masala
1 c. café cumin en poudre
coriande ou persil

1. Mettre dans une grosse casserole les lentilles, le riz et le bouillon. Faire bouillir puis cuire pendant 20 minutes en remuant de temps en temps.

2. Ajouter les légumes et épices et faire cuire pendant 15 minutes, jusqu'á ce que les légumes soient bien tendres. Assaisonnez.

3. Servir dans des assiettes creuses et saupourdrer de votre herbe favorite !