Root vegetable tagine with red lentils

Ingredients

• 1 tablespoon of cumin seeds
• 1 tablespoon of cilantro seeds
• 2 tablespoons of olive oil
• 1 large onion
• 1 red chili pepper
• 2 cm of ginger
• 2 cloves of garlic
• 1 leek
• 700 g of ground apples
• 300 g of kohlrabi
• 2 large carrots
• 2 large parsnips
• 1 tablespoon of ras el hanout
• 1 tablespoon of turmeric
• 150 g of red lentils
• 1.2 liters of hot vegetable stock
• salt and black pepper

Toast the cumin and cilantro in a frying pan for 30 seconds, stirring constantly, then let them cool before grinding.

Chop the onion into small pieces, remove the seeds and stems from the chili pepper, grate the ginger, and mince the garlic.

Slice the leek, wash it, and cut it into half-moons.

Peel the apples and cut them into large chunks; peel and cut the kohlrabi into chunks.

Peel the carrots and parsnips, and cut them into large, angled chunks.

Rinse the lentils and bring the broth to a boil.

Heat the onion in the oil over low heat for 5 minutes.

Add the chili pepper, ginger, garlic, and leek, and cook for 1 minute.

Add the potatoes and kohlrabi, and cook for 5 minutes; preheat the oven to 180 °C.

Add the carrots and parsnips, and cook for 3 to 4 minutes.

Sprinkle with ras el-hanout, turmeric, and half of the cumin, and mix well to coat the vegetables evenly.

Add the lentils and 1 liter of broth, season with salt and pepper, and bring to a boil.

Pour the mixture into the tagine, cover, and bake in the oven for 25 minutes, adding more broth if the sauce becomes too thick.

Before serving, incorporate the freshly ground cilantro.