Eosinophilic Esophagitis Friendly Vegan Lentil Tagine
Total time1 hr
Prep time15 min
Cook time45 min
4.8(15)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 cup green or brown lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2½ cups vegetable broth
- 2 tbsp preserved lemon rind, finely chopped
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh cilantro, roughly chopped
- ¼ cup fresh flat-leaf parsley, roughly chopped
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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