All Recipes Dinner

Red Lentil & Chickpea Tagine

One of my ‘go to’ recipes. I love this dish, I never tire of it. It’s perfect for any season and really adaptable – with the addition of your favourite herbs and spices you can transform it into a dish from any corner of the globe. Here I added a blend of Moroccan spices and served with rice, okra and peas for a really tasty middle eastern style supper.¬† If you have a terracotta style tagine pot, then you can put all the ingredients in and bake, otherwise, you can just as easily make on the stove.

Ingredients – Serves 2

1/2 a medium onion, roughly chopped
1 small carrot, diced
1/2 red pepper, diced
1/2 tsp cinamon
1/2 tsp ground cumin
1/2 tsp allspice
1/4 tsp ground ginger
1/4 tsp turmeric
1/4 tsp ground coriander
1/2 tsp pepper flakes or 1/4 tsp cayenne pepper
1 tsp garlic granuals or 1 finely chopped clove
1 tin chopped tomatoes
1/2 tin chickpeas
3/4 cup dried red lentils
1 cup vegetable stock
salt and pepper
squeeze of lemon juice
handful of chopped fresh coriander or a shake of dried

Method

1. Spray a saucepan with frylight, put on a medium head. Add the onion, garlic, carrot and pepper; cook for about 5 mins until softened.
2. Next, stir in all the spices; cook for 30 seconds to a minute until spices are fragrant. Add tomatoes, stock, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 15 minutes. If the mixture starts to look a bit dry, add a little more hot water or stock.
3. Tip in the chickpeas, half the coriander (if using fresh), stir and cook for a further 5 mins; then test to make sure the lentils are soft. Turn off the heat and leave to stand for 5 mins.
4. Stir in lemon juice and sprinkle with remaining coriander. Nice served with a dollop of fat-free plain yogurt.

Tips – I usually quadruple the spices and tip them into an empty spice jar so I have a ready-made supply for next time (use 1-2 tbsps for this recipe) but if you don’t have all the spices in, or can’t be bothered, buy a ready-made Moroccan spice blend from your local store.

This blend is a great, versatile, fragrant seasoning, also great in soups, sprinkled on butternut squash before roasting or on baked chips (fries).

Slimming World – synfree

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2 Comments

    1. My apologies Kitty, I think I put the photo up hoping to come back later and update with the recipe but forgot! The recipe has been posted up now. Hope you enjoy making and eating it x

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