Sweet potato, lentil, and prune tagine
I’m bringing our weekdays vegetarianism into the wonderful and exotic world of tagines. I was running out of new ideas for cooking lentils, and thought that a new form of stew could be explored. When I found prunes in the cupboard and sweet potatoes in the fridge, it all came together: a meatless sweet and savoury tagine.
This is one of my favourite vegetarian recipes this year. Friends need to be warned; there will be a lot of this dish on this summer’s menu. I didn’t have roasted almonds, but will add a handful next time.
serves 4-6 people
preparation: 30 minutes
cooking time: 20 minutes in a pressure cooker or 3 hours traditional tagine dish
- 2 small red onions
- 2 small cloves garlic
- 4 medium carrots
- 3 medium sweet potatoes
- 1/2 cup lentils
- 2 parsnips
- 4 eggs
- 1 tin chopped tomatoes
- 20 prunes
- 15 green olives
- 1 tbsp. tomato concentrate
- 1 cinnamon stick
- 1 tsp. ground ginger
- 1 tsp. cumin
- 1 tsp. ground coriander
- 1 tsp. ras-el-hanout (optional)
- 1/2 tsp. harissa or chilli flakes
- sesame seeds
- peeled almonds
- flat parsley
- olive oil, salt, pepper
- Sweat the chopped onions and garlic in olive oil. Add the sliced carrots and parsnips.
- Dice the sweet potatoes, and sweat.
- Pour in the tin of chopped tomato.
- Add the lentils, prunes, olives, tomato concentrate and all the spices.
- Bring to boil and simmer for 2.30 to 3 hours in a traditional tagine dish or cook in your pressure cooker.
- Boil the eggs for 8-10 minutes, peel them and slice them in half.
- Roast the sesame seeds and almonds in a dry pan, one a time, for a few minutes, stirring regularly. Remove when nice and golden.
- Chop the parsley.
- Dress your tagine with the eggs in a circle. Sprinkle a drizzle of olive oil, almonds, seeds and parsley.
- Serve with couscous grains, quinoa or bulgur wheat.