Lentil tagine
4 Servings
Ingredients
| Quantity | 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 |
Directions
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