Lentil and Date Tagine

This delicious Middle-Eastern inspired lentil and date tagine is hearty and nutritious.

Ingredients:
Lentil and Date Tagine

For The Tagine:

  • 2 tbsp olive oil
  • 2 large red onion, peeled and finely sliced
  • 6 cloves garlic, peeled and chopped
  • 2 leeks, well washed and finely sliced
  • 2 carrots, peeled and finely diced
  • 175g (1 cup) pitted dates, roughly chopped
  • 2 large red chilli, deseeded and chopped
  • 2 400g tins cooked green lentils, rinsed and drained
  • 2 400g tins chopped tomatoes
  • 2 tbsp ground cumin
  • 1 tbsp Harissa Paste
  • 1 tbsp ground coriander
  • 2 tsp fennel seeds
  • 1 tbsp agave syrup
  • Sea Salt and Black Pepper, to taste

To Serve:

  • 600g (3 cups) dried couscous
  • Fresh Coriander Leaves, roughly chopped
  • 6 tbsp toasted pine nuts
  • 3 tbsp sultanas

 

Method

  1. In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes.
  2. Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes.
  3. Place the couscous in a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1-inch. Stir everything together, cover with cling film and set aside.
  4. When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust if necessary.
  5. Remove the cling film from the couscous and fluff up with a fork to separate the grains.
  6. Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.

 

Nutritional Information:

Calories 180 Fat 3.5g Saturates 0.4g Carbohydrates 29g Sugars 8.4g Protein 6.4g Salt 0.06g

Lentil and Date Tagine
Lentil and Date Tagine 1

Delicious Middle-Eastern inspired lentil and date tagine that is hearty and nutritious

Type: Main Meal

Cuisine: Vegan

Keywords: Vegan, Tagine

Calories: 180

Preparation Time: 7M

Cooking Time: 30M

Total Time: 37M

Recipe Ingredients:

  • 2 tbsp olive oil
  • 2 large red onion, peeled and finely sliced
  • 6 cloves garlic, peeled and chopped
  • 2 leeks, well washed and finely sliced
  • 2 carrots, peeled and finely diced
  • 175g (1 cup) pitted dates, roughly chopped
  • 2 large red chilli, deseeded and chopped
  • 2 400g tins cooked green lentils, rinsed and drained
  • 2 400g tins chopped tomatoes
  • 2 tbsp ground cumin
  • 1 tbsp Harissa Paste
  • 1 tbsp ground coriander
  • 2 tsp fennel seeds
  • 1 tbsp agave syrup
  • Sea Salt and Black Pepper, to taste

Recipe Instructions: 1. In a very large pan, heat the olive oil over a medium heat. Add the onions, garlic, leeks and chilli and sauté for a few minutes until beginning to soften. Add the spices and carrots and stir fry for a further couple of minutes. 2. Add the rest of the tagine ingredients to the same pan along with 400ml water. Bring to a simmer and leave to cook for 30 minutes. 3. Place the couscous in a large mixing bowl with the sultanas, stock cube, pine nuts and enough boiling water to cover the couscous by 1-inch. Stir everything together, cover with cling film and set aside. 4. When the tagine has been cooking for 30 minutes, taste to check the seasoning and adjust if necessary. 5. Remove the cling film from the couscous and fluff up with a fork to separate the grains. 6. Serve immediately in warm bowls, with a generous sprinkling of fresh coriander.

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