Moroccan Spiced Butternut and Lentil Tagine

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Ingredients

  • 1 1/2 cups cooked brown lentils
  • 2 tomatoes
  • 600g butternut cubed
  • 1 tbsp olive oil
  • 1 chopped onion
  • 3 finely chopped garlic cloves
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground tumeric
  • 1/8 tsp cayenne pepper
  • 1 tsp paprika
  • 3 tsp tomato paste
  • 1 tbsp chutney
  • 2 tbsp chopped coriander

Method

  1. Toss the butternut in a bit of olive oil and roast for about 40 minutes at 180 degrees C.
  2. Boil the lentils until tender (about 20 minutes). Drain off the water.
  3. Fry the onions in a bit of olive oil. Add the garlic and spices and cook for a few minutes until the onions have browned.
  4. Add the butternut and lentils and stir.
  5. Serve with cousous and top with coriander….DELISH and so quick and easy!

Health wise This meal is super healthy! It’s very low in fat and only contains healthy mono-unsaturated fat that has been proven to actually reduce heart disease. The soluble fibre in the lentils are packed with B-vitamins (which help your body utilise energy efficiently preventing energy slumps) and actually REDUCE cholesterol production in the body! The butternut provides loads of Beta-carotene, a phyto-chemical that acts as an anti-oxidant and a precursor of Vitamin A (needed for healthy eyes and skin). ENJOY!!!