Moroccan Lentil & Vegetable Tagine

A fragrant and hearty lentil and vegetable stew infused with traditional Moroccan spices, served over fluffy cauliflower couscous for a flavorful and low-carb dinner.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 2
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $6.40/serving

Dietary

• Halal
• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Ingredients

• 1 tablespoon olive oil
• 0.5 cup yellow onion (chopped)
• 1 carrot (chopped)
• 1 zucchini (chopped)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground ginger
• 0.25 teaspoon cinnamon
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 0.5 cup brown lentils (rinsed)
• 2 cup vegetable broth (low sodium)
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 head cauliflower (riced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, carrot, and zucchini. Sauté for 5-7 minutes until vegetables begin to soften.
2. Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, ground ginger, cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Add the diced tomatoes, rinsed brown lentils, vegetable broth, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
4. While the tagine simmers, prepare the cauliflower couscous. Steam or sauté the riced cauliflower until tender, about 5-7 minutes. Season with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
5. Once lentils are cooked, check seasoning and adjust if needed. Serve the Moroccan lentil and vegetable tagine hot over the cauliflower couscous. Garnish with fresh chopped cilantro, if desired.

Notes

For a thicker tagine, you can mash some of the cooked lentils against the side of the pot. If the stew gets too thick, add a splash more broth.

Nutrition (per serving)

• Calories: 425
• Protein: 22.8 g
• Carbohydrates: 65.7 g
• Fat: 9.4 g
• Fiber: 22.4 g
• Sodium: 1134 mg
• Saturated Fat: 1.3 g
• Sugar: 16.9 g