This vegan Moroccan-Spiced Lentil and Date Tagine is a warming and comforting dish that combines protein-packed lentils with the sweetness of dates and the warmth of Moroccan spices.
Slow-simmered to develop rich, layered flavors, this plant-based tagine is perfect for a satisfying weeknight meal or special occasion.
Serve it with fluffy couscous or crusty bread to soak up the delicious sauce.
Why You’ll Love This Recipe
- Lentils provide hearty texture and protein while soaking up the fragrant spices beautifully.
- Dates add a natural sweetness that balances the warm, earthy flavors of cumin, cinnamon, and smoked paprika.
- Slow simmering melds all ingredients into a deeply flavorful and aromatic stew.
- This one-pot method makes for easy preparation and minimal cleanup.
Vegan Moroccan-Spiced Lentil and Date Tagine
A rich and aromatic vegan tagine simmered with lentils, sweet dates, and Moroccan spices, perfect for a comforting plant-based dinner.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dried brown or green lentils, rinsed and drained
- 1 1/2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 10 medjool dates, pitted and chopped
- 1 medium carrot, diced
- 1/2 cup dried apricots, chopped (optional)
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the base Heat olive oil in a large heavy-bottomed pot or tagine over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
- Add spices and lentils Add cumin, coriander, cinnamon, smoked paprika, turmeric, and cayenne pepper to the pot. Cook, stirring, for 1 minute to toast the spices. Then add the lentils, stirring to coat them with the spice mixture.
- Add liquids and simmer Pour in the vegetable broth and diced tomatoes with their juices. Stir in chopped carrots, dates, and apricots if using. Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer gently for about 35 minutes, stirring occasionally, until the lentils are tender and the liquid has thickened.
- Finish the tagine Stir in chopped fresh cilantro and season with salt and pepper to taste. Remove from heat and let the tagine rest covered for 5 minutes before serving to allow flavors to meld.
Helpful Tips
- For best results, rinse lentils thoroughly under cold water before cooking to remove any dust or debris.
- Adjust cayenne pepper according to your heat preference or omit for a milder flavor.
- Use fresh dates and apricots for tenderness and natural sweetness. Dried fruits can also be used but soak them briefly in warm water if very dry.
- Ensure the tagine or pot is covered during simmering to prevent drying out and to evenly cook the lentils.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove or microwave until steaming hot to at least 165°F (74°C) before serving.
This tagine can be frozen for up to 3 months; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I use canned lentils instead of dried?
You can use canned lentils but reduce the cooking time since canned lentils are already cooked. Add them near the end of simmering to warm through without overcooking.
Is this recipe gluten-free?
Yes, all the ingredients used in this recipe are naturally gluten-free. Just be sure to serve with gluten-free sides if you need to avoid gluten.
Can I make this tagine in a slow cooker?
Yes, combine all ingredients (except fresh cilantro and seasonings added at the end) in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until lentils are tender.
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