Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Add 1 large chopped onion and cook until softened, about 5-7 minutes.

3. 3

   Stir in 3 minced garlic cloves, 1 inch of grated ginger, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 0.5 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

4. 4

   Add 1 cup of red lentils, 4 cups of vegetable broth, 1 can (14.5 ounces) of diced tomatoes, 1 cinnamon stick, 0.5 cup of halved dried apricots, 2 medium sliced carrots, and 1 medium diced zucchini to the pot, bringing the mixture to a simmer.

5. 5

   Reduce the heat to low, cover, and cook for 30-35 minutes, or until the lentils are tender and the vegetables are cooked through.

6. 6

   Remove the cinnamon stick and stir in 2 tablespoons of fresh lemon juice, 0.25 cup of toasted sliced almonds, and 0.25 cup of chopped fresh cilantro.

7. 7

   Serve the Spiced Lentil and Vegetable Tagine hot, optionally with couscous or rice.