Root Vegetable Tagine With Lentils

• Spice blend:
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon curry powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground allspice
• Tagine:
• 1 tablespoon olive oil
• 3 cups chopped green cabbage
• 2 cups (1-inch) cubed peeled sweet potato (about 12 ounces)
• 1 cup coarsely chopped onion
• 1 cup (1-inch-thick) slices parsnip
• 1 cup (1-inch-thick) slices carrot
• 1 cup (1-inch) cubed peeled turnip
• 1 cup dried lentils
• 1/2 cup chopped dried apricots
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons grated lemon rind
• 2 (14 1/2-ounce) cans vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon fresh lemon juice
• 6 cups hot cooked couscous

1. To prepare spice blend, combine first 9 ingredients.
2. 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 minute, stirring constantly. Add rind, broth, and tomatoes; bring to a boil.
3. Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender. Stir in juice. Serve over couscous.

salt, ground cumin, paprika, ground cinnamon, ground turmeric, curry powder, black pepper, ground red pepper, ground allspice, tagine, olive oil, green cabbage, sweet potato, onion, parsnip, carrot, dried lentils, apricots, fresh ginger, lemon rind, vegetable broth, tomatoes, lemon juice, couscous

Taken from www.myrecipes.com/recipe/root-vegetable-tagine-with-lentils (may not work)