Lentil tagine

Yield: 4 Servings

Measure Ingredient
1 pounds Lentils; picked over
4 larges Tomatoes; vine-ripe, chopped
1 large Onion; chopped fine
¼ cup Olive oil
2 cloves Garlic; chopped
1 teaspoon Paprika
½ teaspoon White pepper
1 teaspoon Salt
3½ cup Water; plus more if needed
1 cup Parsley; fresh
1 cup Fresh coriander sprigs; chopped

In a 3- to 4-quart saucepan, combine lentils, tomatoes, onion, oil, garlic, paprika, pepper, salt, and water, making sure that water covers lentils and adding more if needed. Simmer lentil mixture, covered, over moderately low heat 45 minutes, or until lentils are tender. Stir in parsley and coriander and cook 1 minute more.

Gourmet magazine, Jan 1996

MM by Dave Sacerdote

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