Sweet Potato and Lentil Tagine
A hearty and flavorful Sweet Potato and Lentil Tagine simmered with warming spices and rich tomatoes, perfect for a comforting Mediterranean-inspired meal.
10 min
Prep
35 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
63g carbs
7g fat
Ingredients
For 4 servings
- 2 sweet potato
- 1 cup brown lentils
- 2 tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 1 14-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 3 cups vegetable broth
- 1 red bell pepper
- salt — to taste
- black pepper — to taste
- 2 tablespoons fresh cilantro
Instructions
- 1
Peel and cube the sweet potatoes.
- 2
Rinse the lentils under cold running water.
- 3
Finely chop the onion and garlic.
- 4
Dice the red bell pepper.
- 5
Heat olive oil in a large pot over medium heat.
- 6
Add onions and garlic, sauté until soft and translucent, about 5 minutes.
- 7
Stir in cumin, coriander, and cinnamon, cooking for another minute until fragrant.
- 8
Add the diced red bell pepper and sweet potato cubes, stirring to coat in spices.
- 9
Pour in the vegetable broth, diced tomatoes, and lentils.
- 10
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until sweet potatoes and lentils are tender.
- 11
Stir occasionally and add more broth if needed to prevent sticking.
- 12
Season with salt and black pepper to taste.
- 13
Top with chopped fresh cilantro before serving.
Cook it this week.
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