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

Ingredients

• 1 Tbsp Coconut Oil
• 1 Large Yellow Onion Sliced Into Rings
• 1 Green Capsicum Diced
• 2 Garlic Cloves Minced
• 1 Tsp Cinnamon
• 1 Tsp Turmeric
• 1 Tsp Sweet Paprika
• 1 Tsp Cumin
• 2 Cups Tomatoes Diced
• 1 Cup Water
• 1 1/2 Cup Brown Lentils Soaked
• 1 Large Eggplant Diced
• Roasted Pumpkin to Serve Optional

Instructions

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

• CUISINE: Moroccan
• COURSE: Main Meals
• SKILL LEVEL: Moderate