Moroccan Vegan Tagine

• 1 1/2 cups water, or as needed
• 1 cup uncooked green lentils
• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon ground turmeric
• 1 tablespoon ground coriander
• 1 teaspoon cumin seeds, finely ground
• salt and freshly ground black pepper to taste
• 3 potatoes, peeled and cubed
• 1 (14 ounce) can crushed tomatoes
• 2 sweet potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 4 cups vegetable broth

1. Place water and lentils in a saucepan. Bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender and liquid has been absorbed, about 20 minutes.
2. Heat oil in a skillet or tagine over medium-high heat. Saute onions until browned and translucent, about 5 minutes. Add garlic, turmeric, coriander, cumin, salt, and pepper. Cook and stir until fragrant, about 3 minutes. Stir in the cooked lentils, potatoes, crushed tomatoes, sweet potatoes, and carrots. Pour in vegetable broth; reduce heat and simmer until vegetables are tender, about 40 minutes.

water, green lentils, olive oil, onion, garlic, ground turmeric, ground coriander, cumin seeds, salt, potatoes, tomatoes, sweet potatoes, carrots, vegetable broth

Taken from www.allrecipes.com/recipe/262147/moroccan-vegan-tagine/ (may not work)