Egg, lentil and sweet potato tagine
This quick vegetarian tagine is full of protein and makes for a filling midweek dinner that the family will love.
2 clove(s), crushed
Canned diced tomatoes
400 g, (1 x 400g can) with paste variety
Orange sweet potato (kumara)
300 g, cut into 2cm pieces
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
1 medium, halved, sliced
8 medium, halved
- Place garlic, spice mix and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring, for 1-2 minutes or until fragrant.
- Add tomatoes, sweet potato and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until potato is tender.
- Add lentils and zucchini and cook, covered, for 5 minutes or until zucchini is just tender. Add egg and cook, uncovered, for 2 minutes or until heated through. Serve.
TIPS: Add steamed green beans and ½ cup (80g) cooked wholemeal couscous to serve (contains gluten). Swap lentils with canned red kidney beans. Chopped tomatoes with added tomato paste are available in the canned vegetable aisle and give a richer flavour. Store leftovers in an airtight container in the fridge for up to 2 days. VARIATION: Swap lentils with canned red kidney beans.