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Lentil and apricot tagine (v, gf, lf)

A full-flavoured meal for 4.
Vegan, gluten free and low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.


Drizzle of olive oil
1 brown onion, diced
2 tbsp lemon juice
1 tbsp piece of fresh ginger, crushed or finely diced
2 tbsp garam masala
1/2 tsp mixed spice (or cinnamon)
1/4 tsp salt
Few cracks black pepper
2 large potatoes, diced
2 large carrots, diced
1 large bell pepper, sliced
1-1/2 cups cooked green or puy lentils
10 dried apricots, chopped
Approximately 1/4 cup water

1. Heat a non-stick pan over medium-high heat and add the olive oil. When hot, add the onion, lemon juice, ginger, garam masala and mixed spice. Cook, stirring regularly, for 5 minutes or until the onion is golden.
2. Reduce heat to medium-low and add the salt, pepper, potatoes, carrots, bell pepper, lentils and apricots. Allow to cook uncovered for approximately 15 minutes, then add the water and cover with a lid or aluminium foil and cook for a further 15 minutes.
3. While cooking, heat your oven to 160'C.
4. Transfer the mixture to an ovenproof dish, ideally with a lid, and bake in the oven for 30 minutes at 160'C.