Ingredients
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6 cups unsalted vegetable stock (I use Roasted Vegetable Stock)
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4 garlic cloves, chopped
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3 medium sweet potatoes, peeled and cut into cubes
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10 medium dates, seeded and chopped
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2 cups tomatoes, peeled and chopped
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3 tablespoons fresh ginger, grated
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2 teaspoons cayenne pepper (or to taste)
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1 tablespoon ground cumin
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1 tablespoon ground coriander
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1 tablespoon star anise
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1 cinnamon stick
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1 bay leaf
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2 tablespoons olive oil
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3 tablespoons fresh parsley, chopped
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salt and pepper
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1 preserved lemon, rind of, diced
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2 cups onions, medium dice
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2 red bell peppers, peeled, cored, seeded, medium dice
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2 1/2 cups red lentils, well rinsed
Instructions
- Heat a 6 quart Sauce Pot over medium high heat.
- Add in olive oil and coat the pan.
- Add in onions and spices.
- Sweat onions until translucent.
- Add in garlic, ginger and lentils and stir to coat with mixture.
- Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes.
- Add in the sweet potatoes, chopped tomatoes, peppers, and dates.
- Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft.
- If tagine gets too thick, adjust consistency with vegetable stock or cold water.
- Adjust seasoning with salt and pepper. Garnish with fresh parsley (or coriander) and preserved lemon for service.