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Lentil and
Mushroom TagineWe substituted dandelion greens for the spinach in this recipe, and enjoyed it with some cucumber raita and onion chutney, brown rice, and warm whole wheat pita. It's spicy! If you want less heat, halve the cayenne.
From The Whole Foods Market Cookbook
Serves 8
3 tbsp olive oil
1 ½ cups chopped onions
3 cloves garlic, mined (1 ½ tsp)
1 cup chopped carrots
1 cup chopped celery
3 cups chopped white button mushrooms
1 ½ cups chopped Portobello mushroom caps
1 cup chopped shiitake mushroom caps
1/8 cup tomato paste
1 ½ tbsp cider vinegar
2 tsp paprika
1 ½ tsp cumin
2 tsp fennel seeds
2 cups lentils
1 ½ cups vegetable stock (more as needed)
2 cups canned diced tomatoes, with their juice
2 tsp salt
1 tsp freshly ground pepper
½ tsp cayenne pepper
1 cup sliced assorted bell peppers
1 lb fresh spinach, washed and stemmed (also great with frozen spinach
or with dandelion greens)
1 tbsp grated lemon zest
Choose a large Dutch oven, non-stick pot or pan with a close fitting lid. Sauté the onions in olive oil over medium-high heat, and cook til they’re light golden brown, ~5 minutes. Add the garlic, carrots, and celery, continue to sauté until the vegetables are tender. Add all the mushrooms and the tomato paste, vinegar, paprika, cumin, and fennel seeds. Cook for 10-15 minutes, stirring occasionally. Add the lentils, vegetable stock, diced tomatoes, salt, ground pepper, and cayenne pepper. Simmer ~30 min until the lentils are tender and most of the liquid has been absorbed. While simmering, add stock or water as needed. During the last 5 min, add the bell peppers. Add the greens and cook until wilted, about 1 min. Stir in the lemon zest.