Spiced Lentil and Apricot Tagine with Quinoa

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 1 large diced yellow onion and cook for 5-7 minutes until softened and translucent.

3. 3

   Stir in 3 minced garlic cloves, 1 inch grated fresh ginger, 1.5 tsp ground cumin, 1 tsp ground coriander, 0.75 tsp ground turmeric, 0.5 tsp ground cinnamon, and 1 tsp smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Add 1 can (14.5 oz) diced tomatoes, 0.75 cup chopped dried apricots, 1.5 cups red lentils, and 4 cups vegetable broth to the pot, bringing the mixture to a boil.

5. 5

   Reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils are tender and most of the liquid has been absorbed.

6. 6

   While the tagine simmers, cook 1 cup quinoa according to package directions, typically by combining it with 2 cups water and simmering until liquid is absorbed.

7. 7

   Stir 0.5 cup chopped fresh cilantro into the tagine just before serving.

8. 8

   Serve the Spiced Lentil and Apricot Tagine over the cooked quinoa, garnished with 0.25 cup toasted slivered almonds.