White Bean And Lentil Tagine

• 1 tbsp olive oil
• 1 None onion, coarsely chopped
• 2 cloves garlic, crushed
• 1 piece (1 inch) fresh ginger, cut into matchsticks
• 1 tsp harissa paste
• 1 can (28 oz) diced tomatoes
• 1 None red pepper, coarsely chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) brown lentils, drained and rinsed
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh flat-leaf parsley

1. Heat the oil in a tagine or large skillet on medium heat. Cook the onion, stirring, until softened. Add the garlic, ginger and harissa paste; cook, stirring for about 1 min.
2. Add the undrained tomatoes, pepper, 1/2 cup water, beans and lentils; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins or until the tagine thickens. Remove from the heat. Stir in the mint and season to taste.
3. Serve the tagine sprinkled with parsley.

olive oil, onion, garlic, fresh ginger, paste, tomatoes, red pepper, cannellini beans, brown lentils, fresh mint, parsley

Taken from recipes-plus.com/api/v2.0/recipes/36123 (may not work)