Vegan Lentil Tagine
This is the kind of one-pot dinner that makes the whole kitchen smell incredible — warm spices blooming in olive oil, tomatoes breaking down into a rich base, and lentils slowly drinking up every drop of deeply seasoned broth. Cumin, coriander, smoked paprika, turmeric, cinnamon, and a whisper of cayenne layer together in a way that feels complex but comes together with pantry staples and very little fuss. The preserved lemon rind is the secret weapon here, cutting through the earthiness of the lentils and chickpeas with a bright, briny punch that keeps every bite interesting. Everything simmers low and slow in a single Dutch oven, so the cleanup is minimal and the flavors are anything but. A generous handful of fresh cilantro and parsley scattered on top at the end adds color and a clean herbal lift that ties the whole bowl together. It serves four, making it a solid weeknight option or a meal-prep win that tastes even better the next day.
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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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