Autumn Vegetable Tagine With Lentils Recipe

Name: Autumn Vegetable Tagine With Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Harissa [spice paste]; 7-8 Kashmiri chillies [available at Indian stores, these chillies are very mild but give an intense red color, can substitute another chili pepper with similar characteristics]; 2 cloves of garlic; 2 teaspoons roasted and powdered coriander seeds; 2 teaspoons roasted and powdered cumin seeds; 1 teaspoon roasted and powdered caraway seeds; 1 tablespoon of extra virgin olive oil; Lentils and vegetables; 1 cup Pui/ french lentils[dark smaller type of lentil, it holds its shape better]; 1/2 cup of diced potatoes; 1/2 cup diced sweet potatoes; 1/2 cup diced acorn squash; 1/2 cup diced white acorn squash; 1/2 cup of diced butternut squash; 1/2 cup of carrots rounds; 1 tablespoon of light olive oil; 1/2 cup finely chopped red onions; 1 cup of roughly chopped red juicy tomatoes; a couple of pinches of cinnamon; chopped parsley/ cilantro for garnish; 1/2 cup water

Servings: persons

Harissa [spice paste]
7-8 Kashmiri chillies [available at Indian stores, these chillies are very mild but give an intense red color, can substitute another chili pepper with similar characteristics]
2 cloves of garlic
2 teaspoons roasted and powdered coriander seeds
2 teaspoons roasted and powdered cumin seeds
1 teaspoon roasted and powdered caraway seeds
1 tablespoon of extra virgin olive oil
Lentils and vegetables
1 cup Pui/ french lentils[dark smaller type of lentil, it holds its shape better]
1/2 cup of diced potatoes
1/2 cup diced sweet potatoes
1/2 cup diced acorn squash
1/2 cup diced white acorn squash
1/2 cup of diced butternut squash
1/2 cup of carrots rounds
1 tablespoon of light olive oil
1/2 cup finely chopped red onions
1 cup of roughly chopped red juicy tomatoes
a couple of pinches of cinnamon
chopped parsley/ cilantro for garnish
1/2 cup water

1
["Soak the chillies and garlic in hot water for 15 minutes and then grind with all the spice powders to a somewhat smooth texture. Add a table spoon of soaking liquid. You can add salt to taste though this is optional. Add the olive oil to the paste and set aside. This is your Harissa paste.", "Cook 1 cup Pui lentils according to packet directions and set aside.", "Peel the veggies leaving a little bit of skin on them, except the carrots of course. Cut all veggies to a uniform size about 1"" dice", "Set up a steamer and steam all the veggies. Carrots, potatoes and sweet potatoes take 9-10 minutes. The rest take 7-8 minutes. You can steam all the vegetables in a double tier steamer at the same time. The veggies should be a little undone in the center. Remove from steamer immediately and spread them out. At this stage, after the veggies have cooled you can store them in the fridge along with the Harisa paste for upto two days before proceeding to the next stage.", "Heat a pan and add 1 tbs of oil and saute the onions for a couple of minutes. Add the chopped tomatoes and cook in a moderate flame till the tomatoes break down and you have a homogenous tomato, onion sauce. Add 1 and 1/2 tablespoon of Harissa paste and mix into the sauce. Add the 3 cups of steamed veggies. Add salt to taste. Gently work the gravy to coat all the veggies, and add the cinnamon powder. Put a lid on the pan and let the veggies cook in the gravy for about 5 minutes. If the gravy is drying out add some water or the soaking liquid from the chillies. The veggies are done when the spices and flavors have permeated the veggies. Check for salt and consistancy. Add water if you want it runnier. Remove veggies from the pan and set aside.", "In the same pan add 1/2 cup of water and a 1/4 teaspoon of Harissa paste. Add the cooked lentils and salt to taste and let everything boil for a minute till the lentils are coated with a thin sauce.", "Put the lentils on a serving dish, scoop out the center and arrange the veggies in it. Garmish and serve."]

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Harissa [spice paste], 7-8 Kashmiri chillies [available at Indian stores, these chillies are very mild but give an intense red color, can substitute another chili pepper with similar characteristics], 2 cloves of garlic, 2 teaspoons roasted and powdered coriander seeds, and more.

Yes, Autumn Vegetable Tagine With Lentils falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Autumn Vegetable Tagine With Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions