“Moroccan Vegan Tagine of Hearty Lentil Stew and Sweet Potato”

Allergens

None

Ingredients

• 2 cups brown lentils, rinsed and drained 1 large sweet potato, peeled and diced 1 onion, finely chopped 4 cloves garlic, minced 1 can (15 oz) diced tomatoes 3 cups vegetable broth 2 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika 1/2 tsp ground ginger 1/4 tsp ground cinnamon Salt and pepper, to taste Fresh parsley or cilantro, for garnish

Instructions

1. In a large pot over medium heat, warm the olive oil. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes.
2. Stir in the spices (cumin, paprika, ginger, cinnamon), and cook for another minute to release their aromas.
3. Add the diced tomatoes, vegetable broth, sweet potato, lentils, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 30 minutes, or until the lentils are tender.
4. Serve hot, garnished with fresh parsley or cilantro, over steamed couscous or quinoa.

Chef’s Insight

"The combination of spices in this dish is truly what makes it shine. Be generous with your measurements to ensure a rich, aromatic flavor that will transport you straight to Morocco."

Notes

Feel free to adjust the spice levels to your preference.