Vegetarian Lentil Tagine

Serves 4

You will need:

1/2T Oil1 Medium onion, diced

1 Large clove of garlic, minced1” pc ginger, minced
1/2T Cinnamon
1t Cumin
1t Ground coriander
1/2t Salt
1/3C tinned lentils
1 x 400g/14oz Can of chopped tomatoes
1 1/2C Cubed squash (I prefer large chunks)
1 Large carrot, chopped into large chunks
2 Medium courgettes, chopped into large chunks
1/2C prunes

Step 1:

In a large pan, warm the oil over medium heat and add the onion. Cook for a few minutes until softened and add the garlic, ginger, spices and salt. Cook for a further minute.

Step 2:

 Add lentils, broth and tomatoes and bring to a simmer. Add the hard vegetables and cook for 5 minutes

Step 3:

Transfer mixture to an oven proof dish and add the dried fruit to the mix. Cover and return to the oven. Check on it every now and again and give it a stir to prevent sticking.

Step 4:

After about 45 minutes add softer vegetables like courgettes or green beans and return to oven again to finish cooking. It should take about an hour in total.

Step 5:

Remove from the oven and stir through lemon juice.

Serve with whole grain coucous.