Page 173 - 28_Days_of_Clean_Eating.sanet.cd

Sweet Potato

and Lentil Tagine
Vegan

Tagines are stews native to North Africa which are made with
certain spice blends for seasoning. This one uses garam masala, a
spice blend hailing from India. Every bottled garam masala blend
is diferent, but most include a mixture of ground turmeric, black
pepper, cloves, cinnamon, cumin, and cardamom. The term tagine
is used for both the stew and for the lidded ceramic pot it is tradi-
tionally cooked in.

Make-Ahead Tip: This hearty stew improves in flavor over time
and gets thicker. It’s a great make-ahead dish, so try doubling it
to have as leftovers during the week. In addition to serving it over
the traditional couscous, you could try serving it with brown
basmati rice.

For the tagine: Juice and zest of ½ lemon
2 tablespoons coconut oil 2 (14.5-ounce) cans reduced-
3 cups chopped cabbage sodium vegetable broth
12 ounces sweet potato, peeled 1 (14.5-ounce) can diced
and cubed tomatoes, undrained
1 onion, chopped For the couscous:
½ cup dried brown lentils 1 (14.5-ounce) can reduced-
¼ cup chopped dried apricots sodium vegetable broth
1 tablespoon grated fresh ginger ½ cup water
1 tablespoon garam masala 1½ cups 100% whole-wheat
½ teaspoon salt couscous
½ teaspoon freshly ground ¼ cup chopped fresh parsley
black pepper

To make the tagine:
1. In a large Dutch oven over medium heat, heat the oil. Add the
cabbage, sweet potato, onion, lentils, apricots, and ginger. Cook
for 3 minutes, stirring frequently.

172 28 Days of Clean Eating