Lentil and Vegetable Tagine Recipe

Name: Lentil and Vegetable Tagine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 whole Onion, Chopped; 3 cloves Garlic, Crushed; 2 stalks Celery, Chopped; 2 stalks Carrots, Peeled And Chopped; 2 cups Mushrooms, Sliced; 1- 1/2 Tablespoon Apple Cider Vinegar; 2 teaspoons Paprika; 1- 1/2 teaspoon Cumin; 1/2 Tablespoons Grated Ginger; 2 cups Brown Or Green Lentils; 1- 1/2 cup Vegetable Broth; 1 can (14 Oz) Diced Tomatoes; 1/4 cups Raisins; 1 whole Small Green Pepper, Chopped; 1 whole Small Red Or Orange Pepper, Chopped; 2 cups Fresh Baby Spinach; 1 pinch Salt And Pepper, to taste

Servings: persons

1 Tablespoon Olive Oil
1 whole Onion, Chopped
3 cloves Garlic, Crushed
2 stalks Celery, Chopped
2 stalks Carrots, Peeled And Chopped
2 cups Mushrooms, Sliced
1- 1/2 Tablespoon Apple Cider Vinegar
2 teaspoons Paprika
1- 1/2 teaspoon Cumin
1/2 Tablespoons Grated Ginger
2 cups Brown Or Green Lentils
1- 1/2 cup Vegetable Broth
1 can (14 Oz) Diced Tomatoes
1/4 cups Raisins
1 whole Small Green Pepper, Chopped
1 whole Small Red Or Orange Pepper, Chopped
2 cups Fresh Baby Spinach
1 pinch Salt And Pepper, to taste

1
Heat oil in a very large skillet or Dutch oven on medium heat.
2
Add onion, garlic, celery and carrots.
3
Cook until tender, about 5 minutes.
4
Add mushrooms, vinegar and spices.
5
Cook for 10-15 minutes, stirring occasionally.
6
Add lentils, broth, tomatoes and raisins, then turn on high and bring to a boil.
7
Reduce heat to low and simmer covered until lentils are tender and most of the liquid has been absorbed, about 20 minutes.
8
Add peppers and spinach and heat covered until the spinach has wilted.
9
Season with salt and pepper to taste.
10
Serve over rice or couscous, with a side of pita bread.

367

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 whole Onion, Chopped, 3 cloves Garlic, Crushed, 2 stalks Celery, Chopped, and more.

Yes, Lentil and Vegetable Tagine falls under the Soups & Stews 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!

Lentil and Vegetable Tagine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions