Stranger Foods

Photograph of Lentil tagine with ginger and res el hanout.

MoroccanLentil tagine with ginger and res el hanout

Serves 4-6 | Prep 5 mins | Cook 45 mins

Packed with flavour, this spicy lentil tagine is best served on its own with a dollop of thick, creamy yogurt, a Moroccan fruit chutney and toasted flatbread.

Source: The Modern Tagine Cookbook

Ingredients

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2 tbsp ghee or smen, or 1 tablespoon olive oil plus 1 tablespoon butter
1 onion, finely chopped
large thumb-sized piece of fresh ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1-2 tsp sugar
2 tsp cumin seeds
1 tsp coriander seeds
2-3 tsp ras el hanout
300 g brown lentils, rinsed and drained
large bunch of fresh coriander, finely chopped
sea salt and freshly ground black pepper

Instructions

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Heat the ghee in the base of a tagine or in a heavy-based saucepan, stir in the onion, ginger, garlic and sugar and saute for until they soften and begin to colour. Add the cumin and coriander seeds and cook for a further then stir in the ras el hanout and toss in the lentils, making sure they are thoroughly coated.
Pour in enough water to cover the lentils by about 2.5 cm and bring it to the boil. Reduce the heat, put on the lid and simmer gently for about , until all the liquid has been absorbed but the lentils still have a bite to them.
Season the lentils with salt and pepper to taste, toss in most of the coriander and garnish with the rest.

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