Tajine Lentil Stew is a smoky and hearty vegan braise bursting with unique Spanish flavours. It can be made in an authentic tajine or in a Dutch oven.
Ah, January. Everyone’s least favourite month. Up here in the great white North we’re in the dark and freezing for half the time. For the rest of that time we’re ridding our diets of carbs and dreaming of Christmas cocktails. Whether or not you have jumped on the New Year’s resolution train (how’s that going by the way?), any time is a time for a new and improved you.
Baby Steps to a New You
I’m here to tell you that it’s okay to get rid of that ‘all or nothing’ mentality. There are some people that thrive on that sort of thing but in the long run, making small healthy steps is the way to go. If you do it on a regular basis and make it a routine, in the long run change becomes more sustainable. You’re much less likely to not be ‘that person’ with an unused shiny new gym pass in March.
A Healthy (and easy!) Start
The easiest thing to do for your health is to enjoy a vegan dinner now and again. Start easy with this Tajine Lentil Stew. Made low and slow in a tajine (or Dutch oven), the flavours really have time to come together. It takes a bit more time to roast a whole cauliflower, but wow is it worth it! If you really want to go all out, whip up some Romesco sauce (a tasty vegan Spanish salsa) to finish off the dish.
The Benefits of Eating More Pulses
I can’t believe how super healthy these are for you…lentils are low GI and high in fibre/protein. That’s great news for your body, but there’s great news for your heart as well! The high fibre, folic acid, and potassium in lentils all support heart health. Eating them makes me feel like I have goodness flowing through my veins. We could all use a bit of goodness flowing through our veins!
Which Lentils are Best for Tajine Lentil Stew?
This question isn’t as simple to answer as you might think because it depends on what kind of dish you are cooking. For this lentil stew I went with Black Beluga Lentils but you could also use the beautiful French Puy Lentils. I recommend these types when you want the lentils to retain their texture within a dish. If you’re cooking a simple Daal, use red lentils that lose their shape as they cook.
Whether you’ve greeted January with fierce exuberance or slight hesitation, adding a delicious vegan main dish to your meal rotation is sure to benefit you, your health and your pocketbook.
If you make this Tajine Lentil Stew recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 cup beluga lentils
- 3 1/2 cups veggie stock
- 1 large purple onion; cut into one inch wedges
- 2 garlic cloves; minced
- 2 tbsp tomato paste
- 1 tomato; sliced into eight and de-seeded
- 1 tbsp hot paprika paste
- 1/3 cup dried apricots; sliced
- 5 large green olives; pitted
- 1 tbsp romesco sauce
- Pre heat oven to 350 F.
- Place lentils and stock in a small pot. Bring to a boil then transfer to a tajine or Dutch oven.
- Sauté onions until softened, then add garlic and sauté for another two minutes. Add to the lentils
- Add the rest of the ingredients to the tajine/Dutch oven.
- Place lightly roasted whole cauliflower on top.
- Cover and bake at 350 F for 30 minutes. Cook further if lentils aren't finished. Bear in mind that Beluga lentils hold their shape well while cooking.