Moroccan Spiced Lentil & Sweet Potato Tagine

Directions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1 Tbsp (15 mL) oil, ½ tsp (2 mL) cumin, and salt. Spread onto a baking sheet lined with parchment paper. Roast for 20-25 minutes, or until tender and slightly browned.
3. Heat 1 Tbsp (15 mL) oil in a large pot or Dutch oven over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic, red bell pepper, and zucchini. Cook for an additional 5 minutes, or until the vegetables are softened.
4. Add tomatoes with their juices, lentils, broth, tomato paste, 1 tsp (5 mL) cumin, coriander, turmeric, ginger, cinnamon, cayenne pepper, salt, and pepper. Bring to a boil, reduce heat and simmer for 20-25 minutes, or until lentils are tender but still hold their shape.
5. If you are using a tagine pot, transfer the simmered lentil mixture to the tagine. Otherwise, use a large roasting pan or hotel pan.
6. Top lentil mixture with roasted sweet potatoes. Cover tagine (or baking dish) and bake for an additional 10-15 minutes, or until potatoes are heated through.
7. Garnish with cilantro, parsley, and optional sliced almonds. Serve tagine hot with couscous or crusty bread.