Vegetarian Tajine

Name: Vegetarian Tajine
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g brown lentils; 1 red and yellow pepper; 2 Courgette; 3 Garlic cloves; 1 Onion; 1 rote Pepperoni; 1 can(s) (425 ml) chopped tomatoes; 7-10 Tbsp ground cumin; 7-10 Tbsp Ras-el-Hanout; 7-10 Tbsp Salt; 1/2 bunch Parsley; 7-10 Tbsp Pepper; 7-10 Tbsp Harissa spice mix

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g brown lentils
1 red and yellow pepper
2 Courgette
3 Garlic cloves
1 Onion
1 rote Pepperoni
1 can(s) (425 ml) chopped tomatoes
7-10 Tbsp ground cumin
7-10 Tbsp Ras-el-Hanout
7-10 Tbsp Salt
1/2 bunch Parsley
7-10 Tbsp Pepper
7-10 Tbsp Harissa spice mix

Directions

1
Cook the lentils in 400 ml boiling water for about 20 minutes. Clean, wash and roughly chop the peppers. Wash, clean and slice the zucchini. Peel and chop garlic and onion.
2
Wash and clean the pepperoni and cut into rings. Season tomatoes with cumin, rasp-el-hanout, pepperoni and salt.
3
Pour the lentils into a sieve and let them drain. Mix the vegetables, lentils and tomatoes and place in a tajine. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 40 minutes.
4
Wash parsley, shake dry, pluck leaves from the stalks and chop. Remove the tajine from the oven, season with salt and pepper, sprinkle with parsley and harissa. Yoghurt tastes good with it.