Moroccan Lentil Tagine

This recipe is more-so Moroccan and tagine inspired. I was flying a few years ago with Scott oversees, we were on a plane from Copenhagen to London, and there was a cooking show available to watch of an Irish chef making this tagine. There are many hilariously non-Moroccan influences to discovering this recipe! But we really enjoyed this simple take on the traditional dish once getting home and giving it a try.

So here is a really wonderfully spiced summer stew that owes its flavor brilliance to Moroccans—and the Irish chef who introduced me to it several thousand miles above the English Channel.

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MOROCCAN SUMMER LENTIL TAGINE
Makes 4 servings.

lentil tagine
1/2 yellow onion, finely chopped
4 large cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons smoked paprika
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
3 1/2 cups sweet potato, diced
2 cups zucchini, diced
2 large red bell peppers, seeded and diced
1/3 cup raisins
1/3 cup tomato paste
1 tablespoon honey
1 teaspoon fine sea salt, or to taste
1 cup dry puy lentils
3 cups water

to serve
cooked short grain brown rice
cashew cream (recipe below)
a squeeze of lemon juice
freshly cracked black pepper

1. Combine all of the above ingredients in a large pot on the stove and stir well.

2. Bring to a boil, reduce to an active simmer, cover, and let cook until lentils are soft (about 30-40 minutes).

3. Serve over short grain brown rice and top with cashew cream, a squeeze of lemon juice, and freshly ground black pepper.

4. Cashew cream: 1 cup raw cashews (soaked for 4 hours then drained) blended with 1/2 cup of water, lemon juice, and sea salt to taste.