Moroccan Lentil Tagine with Eggplant and Preserved Lemons

  • YIELD: Serves 4 (4 Servings)
  • PREP: 5 mins
  • COOK: 1 hr 30 mins
  • READY IN: 1 hr 35 mins



  1. Heat oil in your Tagine (or large pot) over a medium heat
  2. Add onion rings, capsicum and garlic, and sauté until soft; about 5 minutes
  3. Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances
  4. Pour in tomatoes, water, lentils and preserved lemons (if you are using a small-ish Tagine, you may need to halve the tomatoes and water and add once reduced)
  5. With the lid on, bring to a gentle boil, then stir, replace lid, and allow to simmer for 30 minutes
  6. Check regularly and stir gently, adding more water as needed, 1 tbsp at a time
  7. Add eggplant and cook for a further 15-20 minutes, stirring gently
  8. Serve with fresh coriander, pumpkin and vegan sour cream or coconut yoghurt, and cracked pepper to taste

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