Lentil tagine la gazelle d'or
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lentils (abt 2 1/2 cups) |
| Picked over | ||
| 4 | larges | Vine-ripened tomatoes |
| Coarsely chopped | ||
| 1 | large | Onion(s) |
| Finely chopped | ||
| ¼ | cup | Olive oil |
| 2 | Garlic clove(s), chopped | |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ground white pepper |
| 1 | teaspoon | Salt |
| 3½ | cup | Water |
| Plus more if needed | ||
| 1 | cup | Flat-leaf parsley |
| Washed, dried, chopped | ||
| 1 | cup | Packed cilantro sprigs |
| Washed, dried, chopped | ||
Directions
In a 3-quart saucepan combine lentils, tomatoes, onion, oil, garlic, paprika, salt and pepper, and water, making sure water cover lentils and adding additional water if needed. Simmer lentil mixture, covered, over moderately low heat 45 min, or until lentils are tender. Stir in parsley and cilantro and cook 1 min more.
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Related recipes
- Fish tagine
- Fish tagine (fnd)
- Lamb & pear tagine
- Lamb & pear tagine.
- Lamb and apricot tagine
- Lamb and dried fruit tagine
- Lamb and pear tagine (morocco)
- Lamb shank tagine with apricot couscous
- Lamb tagine
- Lamb tagine with almonds and sesame
- Lamb tagine with dates & onions
- Lamb tagine with dates and onions
- Lamb tagine with dates and pearl onions
- Lamb turnip prune tagine
- Lentil tagine
- Moroccan lamb tagine with lemon and olives
- Seafood tagine
- Tajine d'agneau aux legumes
- Vegetable tagine
- Winter vegetable tagine