North Africanvegetarianveganvia groq
Egyptian Lentil Tagine
A hearty and flavorful North African stew made with lentils, kindly velvety eggplant, and aromatic spices.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●1 cup lentilgreen or brown lentils
- ●2 medium kindly velvety eggplantsliced
- ●2 tablespoons egyptianolive oil
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon cayenne pepperoptional
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
- ●1/4 cup fresh parsleychopped
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Instructions
- 1
Heat the egyptian olive oil in a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the sliced eggplant and cook until tender, about 10 minutes.
- 5
Stir in the cumin, coriander, cayenne pepper (if using), salt, and black pepper.
- 6
Add the lentils and 4 cups of water to the pot.
- 7
Bring to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the lentils are tender.
- 8
Stir in the chopped parsley.
- 9
Serve the tagine hot, garnished with additional parsley if desired.