Moroccan Vegan Tagine

Name: Moroccan Vegan Tagine
Total time: 98
Yield: 6
Ingredients: 1 ½ cups water, or as needed; 1 cup uncooked green lentils; 3 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, finely chopped; 1 tablespoon ground turmeric; 1 tablespoon ground coriander; 1 teaspoon cumin seeds, finely ground; salt and freshly ground black pepper to taste; 3 potatoes, peeled and cubed; 1 (14 ounce) can crushed tomatoes; 2 sweet potatoes, peeled and cubed; 2 large carrots, peeled and sliced; 4 cups vegetable broth

Recipe by Lady at the Stove from allrecipes.com

Dinner 2 Hr. 38 Mins.

Ingredients

6 servings

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1 ½ cups water, or as needed
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1 cup uncooked green lentils
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3 tablespoons olive oil
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1 onion, chopped
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4 cloves garlic, finely chopped
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1 tablespoon ground turmeric
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1 tablespoon ground coriander

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1 teaspoon cumin seeds, finely ground
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salt and freshly ground black pepper to taste
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3 potatoes, peeled and cubed
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1 (14 ounce) can crushed tomatoes
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2 sweet potatoes, peeled and cubed
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2 large carrots, peeled and sliced
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4 cups vegetable broth

Instructions

Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.