Red lentils cook fast and give you lots of protein. Sweet potatoes make the dish sweet and soft. A blend of Moroccan spices adds a warm aroma. Tiny pistachios and raisins give a fun bite.
Active time: 10 minutes | Total time: 40 minutes
Red Lentil Tagine with Pistachios
Ingredients
- 1 cup (192 g) red lentils, rinsed
- 4 cups (about 3 medium) sweet potato, cubed
- 2 cups chopped onion
- 8 cups water
- 1 tsp salt
- 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- ¼ cup dried currants
- ¼ cup shelled pistachios, chopped
- 1 lemon, cut into wedges
Directions
- Put the lentils, sweet potatoes, onion, and water in a large pot. Turn the heat to high and bring to a boil.
- Cover the pot, lower the heat, and let it simmer for 20 minutes. Stir once halfway through.
- When the lentils are soft, uncover the pot and raise the heat to medium.
- Add the salt, cumin, cinnamon, turmeric, paprika, and currants. Cook about 7 minutes, stirring, until the stew thickens and smells fragrant.
- Serve each bowl topped with chopped pistachios and a lemon wedge on the side.
Serves: 4 | Serving size: 2 cups
Nutrition (per serving)
Calories: 362 kcal | Fat: 5 g (Sat 1 g, Monounsat 2 g, Poly 2 g) | Sodium: 674 mg | Carbs: 68 g (Fiber 12 g, Sugar 18 g) | Protein: 16 g
Extra nutrients: Potassium 1,072 mg, Iron 33% DV, Vitamin A 335% DV, Vitamin C 59% DV, Calcium 12% DV.