Red Lentil Tagine With Pistachios

 

All time favourite Red Lentil Salad Mona Eats Episode 1

Video taken from the channel: The Mona Gym


 

lamb tagine, couscous, almond moroccan cookies, pepper salad, Moroccan recipes, samira’s kitchen 36

Video taken from the channel: Samira Cholagh مطبخ سميره جولاغ


 

Aubergine Rogan Josh | Jamie Oliver | AD

Video taken from the channel: Jamie Oliver


 

How to make Chickpea & Red Lentil Patties (Assyrian Food)

Video taken from the channel: Assyrian Dishes


 

This mouthwatering lamb tagine will transport you to Morocco

Video taken from the channel: Cityline


 

Pistachio Crusted Cod With Lentils | Waitrose

Video taken from the channel: Waitrose & Partners


 

Shakshuka Eggs in Tomato Sauce Recipe

Video taken from the channel: Home Cooking Adventure


In a large pan, warm the oil over medium heat and add the onion. Cook for a few minutes until softened and add the garlic, ginger, spices and salt. Cook for a further minute for spices to toast. Add lentils, broth and tomatoes and bring to a simmer.

Add in garlic, ginger and lentils and stir to coat with mixture. Add in cold vegetable stock and bring to a boil, reduce heat and simmer for fifteen minutes. Add in the sweet potatoes, chopped tomatoes, peppers, and dates. Stir into mix and allow to cook for another 25 minutes or until the sweet potatoes are soft. Red Lentil Tagine with Pistachios.

December 2, 2018 November 9, 2019 Kerry 1 Comment. I decided to go simple this week with a vegetarian dish. Nothing fancy and still working in some non-meat dishes into our rotation. It’s rare I run across a recipe that is only for one serving, but the recipe for Red Lentil Tagine with Pistachios from.

Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the dried harissa, parsley stalks and lentils. Add the tomatoes and stock, then stir in the preserved lemon. Ingredients 2 Tbsp. extra-virgin olive oil 1 1/2 tsp. ground cumin 1 tsp. garlic powder 1 tsp. ground cinnamon 1 tsp. ground turmeric 1/2 tsp. cayenne pepper 1 1/4 tsp. kosher salt, divided 1 (14-oz.) can chickpeas, drained, rinsed 1 (12-oz.) jar roasted red peppers.

Directions 1. In a tagine or Dutch oven, heat olive oil over medium heat until just shimmering. Stir in onions, garlic, ginger, 2. Season chicken all over with salt and pepper and nestle into the onions along with the figs and pistachios. Lower 3. Transfer chicken to a serving platter, stir. To prepare tagine, heat oil in a Dutch oven over medium heat. Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently.

Stir in spice blend; cook 1. Moroccan Chicken & Lentils is a flavour packed, but simple stew. Tagine is another name for this dish.

It’s also the name of the cooking vessel that you use if you are cooking this in Morocco, or any North African country. I don’t own a tagine. Which I hope to remedy soon. Heat the oil in a large frying pan add the onion and garlic and stir-fry briefly to soften them a little.

Add the spices, then pour in the tomatoes with 1 can of water then stir in the chopped lemon zest, tomato purée, olives and bouillon powder. In Morocco, this tagine is served with thick bread to scoop up the lentils & chicken. Submit a Recipe Correction Advertisement. YOU’LL ALSO LOVE.

29 Best Lentil Recipes. 29 photos. Chicken Tagine. by Sackville (15) Moroccan Chicken Tagine. by Baz231 (13) Chicken Tagine With Green Olives &.

List of related literature:

To toast nuts or seeds in the oven, arrange them in a single layer in a shallow baking pan in a 180°C/Gas 4 oven for five to ten minutes, rotating them occasionally until they are very lightly browned.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

Add onion, figs, pistachios, parsley, thyme, salt, and pepper to taste to bread­crumb and apricot mixture; toss until well distributed, breaking up any apricot clumps as necessary.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Cook coriander seeds, cumin seeds and pistachios with a smattering of sea salt and pepper in a non-stick frying pan over medium heat, stirring for 4 minutes or until aromatic.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Substitute ¼ cup pitted green olives for roasted red peppers, ¾ cup fresh parsley leaves for basil, and ¼ cup toasted slivered almonds for pistachios.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Pistachios add nice color and texture contrast.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

Chop the dates coarsely and combine with the pistachios, nigella, coriander, cumin, and garlic.

“Cooking in Ancient Civilizations” by Cathy K. Kaufman
from Cooking in Ancient Civilizations
by Cathy K. Kaufman
Greenwood Press, 2006

Put the lentils, cumin, turmeric, fennel, and cinnamon in a large, heavy saucepan over medium heat.

“The Ayurvedic Vegan Kitchen: Finding Harmony Through Food” by Talya Lutzker
from The Ayurvedic Vegan Kitchen: Finding Harmony Through Food
by Talya Lutzker
Book Publishing Company, 2012

Add the lentils, and simmer them, uncovered, for 10 to 15 minutes or until they are just tender.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

FOR THE SUGARED PISTACHIOS: Adjust oven rack to middle position and heat oven to 325 degrees.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Roast the walnuts in a skillet for 6 to 7 minutes until they’re toasty and aromatic.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

36 comments

Your email address will not be published. Required fields are marked *

  • I used to think its way too refined for someone like me who doesnt have much experience in the kitchen but i guess im gonna give it a try soon!
    Thank you

  • wow! This is very healthy dish. Thank for your video. I made my own version hope you can check it out.

    Please don’t forget to hit LIKE and SUBSCRIBE ��

  • I’ve had this dish a couple of times in Tel Aviv and fell in love with it. Thank you so much for sharing this recipe. I highly appreciate it ^_^ <3 And now my family will also.

  • that is one of my favorite dishes..in Algeria we can add pepper..sush an amazing channel you’re presentation and how you cook.. just perfect ��Masha’allah

  • Samira wonderful food!! i have to say yes you used flour in the cookie recipe, its almond flour which is one of the healthiest flours to eat now days, i believe that wherever you are maybe in morocco, the almonds are pesticide free and absolute wholefood! love your video i will try this for my birthday party, thanks for sharing!

  • I like ur recipe but the only mistake is you didn’t use butter at the beginning of this dish u only used oil…the original shakshuka containts butter…

  • Tried cooking this for the first time. It was tasty. Husband enjoyed it! Will need to cut the recipe in half next time for just the two of us.:)

  • This video was almost therapeutic. Loved the music, written instructions, and visuals. Thank you. Just started making this dish. Think I’ll switch to your recipe.

  • Im loving all these hilarious comments here saying they all have it in their cuisine, with differnt languages but not ONE person spoke of the origin of the dish and the word, “Shakshouka”, not even the author..

    SHAKSHOUKA: is an EGYPTIAN BREAKFAST dish of origin.. no. Not indian or afghan or south american, it is Egyptian, and they have been doing this dish for CENTURIES… u can litteraly go to any Egyptian cafe and order this for breakfast…. also, the author of the video made it incorrect however he used most of the main ingredients

    SHAKSHOUKA: in Arabic (in Egyptian dialect ONLY)…… meaning Thorny, spicy, Hot! And the word is only used for the dish..

    There u have it.. the meaning and origin of SHAKSHOUKA

  • I just made your Shakshuka recipe and it was to die for!�� I couldn’t believe for so much food it was so little calories. Definitely becoming one of my staples.

  • Wholeheartedly, awesome work, I look forward to seeing your new stuff. Incredible work! If you get time, please check out my account. You’re so helpful!

  • I just made this, it came out great, the eggs got well cooked, but I don’t mind, my guest loved it along with my homemade bread:) I think cumin makes everything taste better. Thank you for posting!

  • This was the same way I made Shakshuka first time when I heard it is poached eggs in tomato. Just without seeing the recipe.

    I’m Indian. We make tomato curries like this. I didn’t put capsicum in my Shakshuka and added a little bit of ginger paste too. Otherwise it was same as this.

    I’m so glad and proud after watching this.

  • Jamie’s family is really lucky he will settle all the cooking, doesn’t mind being in the kitchen. How i detest my house retired fogey, only expects to eat early but doesn’t lift a single finger to cook. Plus even criticizes what mother cooks

  • That’s in no way a Moroccan Tajine, in lamb tajine we don’t use cinnamon on the meat, no corn starch neither and no pieces of tomatoes like that!

  • I made these, although tasting nice when fried my oil went crazy fluffy. Seems like te patties were releasing something in the oil. I also added instead of flour bread crumbs, also pine nut in the mixture. Ended baking them in the oven.

  • You just can’t disrespect any dish, do you even know real meaning of rogan josh, you are big chef I respect but you should also respect dishes… I can’t cook noodles and call it pasta… You just fucked up history of rogan josh and it’s io influence on silkroute and in kashmiri and Persian culture. Shame on you… The day you will taste real rogan josh you will abuse yourself and feel embarrassed

  • It’s about time you come up with vegan dishes! I myself am not a vegan (yet), but so many people are. You have all that it takes to make them happy… 😉

  • Wow! I cooked this and it was divine. I didn’t have rogan josh paste so I used Hyderabad red korma. I didn’t have pistachio so I used walnuts. So good:-)

  • love jamies recipes but he always uses pans which can go on hob and in oven and hardly anyone has them? wish he could do recipes which didn’t rely on really expensive cookware which goes from hob to oven…although ingredients for meals are well priced.. the kitchenware is out of most peoples price range

  • Thanks for sharing this easy but wonderful way of preparing eggplant. Of course, I can follow this recipe. But this technique of preparing the eggplant can be used in a variety of ways. Do a French Mediterranean version, an Italian, Turkish, or even Mexican with a green or red Enchilada sauce and sour cream and tortillas!

  • Hello Home Cooking Adventure! I hope this message finds you well. I am a producer at INSIDER and I recently found this amazing video and we would love to feature it in one of our videos about egg dishes around the world! For a little knowledge about us, INSIDER is a part of Business Insider. All of your footage will be credited with your Facebook, Instagram or YouTube page. 

    Please let me know if this is okay with you! You can also email me at [email protected] businessinsider.com

  • How low does the heat need to be for eggs to still be runny after 10-15 mins? I had it medium low and eggs were totally overcooked after 6 mins?
    I get mine must be too hot, but just wondering if people cook eggs for 15 mins or if this is overkill?

  • To be fair I realise there will be a lot of angry Indians but we dont cook Indian enough to invest in the myriad of spices and herbs to do it truly authentically but I tried this and it was really good

  • This is a really nice break down of a classic recipe! Where’s my red wine?! It’s well interpreted and flipped into something I would rather have! Look at this man; LOOK at his man. Chef work at it’s absolute best! There’s flow, there’s know-how, there’s soul, there’s just CHEF in every movement and dish! What many can’t do and what I keep getting a reminder of every time I look at this man; to be the best chef I can be!:) <3 Favourite chef ever every day of the week!

  • Hi Jamie!

    I would very much like to see your recipe for mild aubergine with teriyaki sauce. Is this possible?
    Thanks in advace Jaime

  • @asulil igounane part of north africa is called “middle eastern” because the people are closer genetically and culturally to the middle eastern people rather than subsaharan african people, semitic in origin (or mixed backgrounds) such as egypt, algeria, morocco, tunisia berbers are semitic or semitic/hamitic mix possibly, but are moroccan also, and tagine cooking is typically moroccan though done in algeria and tunisia as well but not really egypt 

  • Revamped Indian dish looks so good! I prefer this because it is Better for health as Chef Oliver used much less oil than old fashioned Indian dishes.

  • Hello Jamie Oliver how are you doing I’m sorry I have not been replying to your notifications had to get a new phone the food looks delicious

  • I see a headline this morning that Mr Olver isanxious and embarrassed by Brexit. If I were him, I would be more anxious about the disgusting chian of restaurants that have his name. They are dire

  • Hi, Mr. Jamie. Your recipes and your creativity are top quality. I welcome you from Serbia from a baker who loves and cooks. And a great heartbreak����������

  • This man should have been named Jamiestan, Alibhai-iver. Hes always making Indian or Asian food! If I want Indian food I would ask an Indian to make it. Funny you steal all your recipies from Indian males, but then you have never had one in your Sarfend Cafe, or your presentations. But when you need a rcipeie its I will got to Raj, Kuldeep, Abdul.

  • Samira please tell me where can I buy a tagine the size of yours with the hole in it?
    .
    Thanks for your lovely delicious looking recipes

  • Cheers Samira, looks amazing. I invested in a tagine today, cant wait to cook with it (I love your voice as much as the cooking!!)

  • Jamie how can i send you a recipe? I want to send you the simplest Mutton Curry which is overloaded with the classic mughal flavours, it would be great if in some way i could send you a video

  • I haven’t tried to make the lamb tagine or couscous yet, but I have made the pepper salad and I must say that it is my FAVORITE salad now!  Thank you for your beautiful recipes!