Vegetarian Tajine

Name: Vegetarian Tajine
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Cardinal lenses; 1 red and yellow pepper; 2 Courgette; 3 Garlic cloves; 1 Onion; 1 red peppers; 1 can(s) (425 ml) chopped tomatoes; 1⁄2 Tsp ground cumin; 1 TEASPOON Ras el-Hanout (Moroccan spice mixture); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Federation flat leaf parsley

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

By the way, this delicious stew from Morocco is also possible without tajine, for example in a casserole dish covered with aluminium foil.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Cardinal lenses
1 red and yellow pepper
2 Courgette
3 Garlic cloves
1 Onion
1 red peppers
1 can(s) (425 ml) chopped tomatoes
1⁄2 Tsp ground cumin
1 TEASPOON Ras el-Hanout (Moroccan spice mixture)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Federation flat leaf parsley

Directions

1
Cook the lentils in 400 ml boiling water for about 30 minutes. Clean, wash and roughly chop the peppers. Clean, wash and slice the zucchini. Peel garlic and onion and chop finely.
2
Clean the pepperoni, cut lengthwise, remove seeds, wash and cut into rings. Mix with the tomatoes. Season the tomato mix with cumin, Ras el-Hanout and salt.
3
Preheat the oven in between (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Pour the lentils into a sieve and let them drip off. Mix vegetables, lentils and tomatoes. Pour into a tajine. Cook in a hot oven for about 40 minutes.
4
Wash parsley and shake dry, pluck off leaves and chop. Take the tajine out of the oven. Season with salt and pepper. Serve sprinkled with parsley. Yoghurt tastes good with it. Sprinkle with Ras el-Hanout if you like.