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Photo of Egg, lentil and sweet potato tagine by WW

Egg, lentil and sweet potato tagine

Total Time
35 min
10 min
25 min
This quick vegetarian tagine is full of protein and makes for a filling midweek dinner that the family will love.



2 clove(s), crushed

Moroccan seasoning

2 tsp

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

Boiled egg(s)

8 medium, halved


  1. Place garlic, spice mix and 1 tablespoon water in a large saucepan over medium heat. Cook, stirring, for 1-2 minutes or until fragrant.
  2. 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.
  3. 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.