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 Heat oil in your Tagine (or large pot) over a medium heat Add onion rings, capsicum and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances 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) With the lid on,...