Title: Lentil Tagine
Categories: Entree Vegetarian Moroccan
Yield: 4 Servings

1	lb	Lentils; picked over
4	lg	Tomatoes; vine-ripe, chopped
1	lg	Onion; chopped fine
1/4	c	Olive oil
2	cl	Garlic; chopped
1	ts	Paprika
1/2	ts	White pepper
1	ts	Salt
3 1/2	c	Water; plus more if needed
1	c	Parsley; fresh
1	c	Fresh coriander sprigs; chopped

In a 3- to 4-quart saucepan, combine lentils, tomatoes, onion, oil, garlic, paprika, pepper, salt, and water, making sure that water covers lentils and adding more if needed. Simmer lentil mixture, covered, over moderately low heat 45 minutes, or until lentils are tender. Stir in parsley and coriander and cook 1 minute more.

Gourmet magazine, Jan 1996

MM by Dave Sacerdote

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