Aromatic root vegetables with lentil tagine

Directions

1. Toast the cumin and cilantro in a dry pan, stirring constantly, for about 30 seconds. ⏱ ≈ 7 min
2. Remove from the pan and let cool slightly. ⏱ ≈ 20 min
3. Grind the cumin and cilantro. ≈ 3 min
4. Chop the onion into small dice. ≈ 8 min
5. Remove the seeds from the hot pepper and finely chop it. ≈ 8 min
6. Finely grate the ginger. ≈ 8 min
7. Finely chop the garlic. ≈ 8 min
8. Cut the porrée stem in half, wash it, and then cut it into thin slices. ≈ 8 min
9. Peel the apples and cut them into large chunks. ≈ 8 min
10. Wash the kohlrabi, peel it, and chop it into small pieces. ≈ 8 min
11. Wash, peel, and cut the carrots and parsnips into thick, angled slices. ≈ 8 min
12. Wash the lentils. ≈ 2 min
13. Heat the broth. ⏱ ≈ 10 min
14. Heat the oil in the pan and gently cook the onions in it for about 5 minutes over low heat. ⏱ 5 min
15. Once the onions have been steamed until they are translucent, add the chili pepper, ginger, garlic, and Jerusalem artichokes. ⏱ ≈ 10 min
16. Let it simmer for about 1 minute. ⏱ 1 min
17. Add the potatoes and cauliflower, then continue cooking for another 5 minutes. ⏱ 5 min
18. Preheat the oven while you are doing this (gas setting 4). ⏱ ≈ 10 min
19. Next, add the carrots and parsnips and stir. ≈ 4 min
20. Cook for another 3 to 4 minutes. ⏱ 4 min
21. Sprinkle the spices and cumin over the vegetable mixture and mix well to ensure the vegetables are evenly coated. ≈ 4 min
22. Add the lentils to the soup, season with salt and pepper, and then bring to a boil. ⏱ ≈ 10 min
23. Transfer everything to the tagine, place it in the preheated oven, and cover for 25 minutes. ⏱ 25 min
24. Check periodically to ensure the sauce doesn’t become too thick. ≈ 3 min
25. If that’s the case, add a little more broth. ⏱ ≈ 10 min
26. Before serving, gently incorporate the freshly ground parsley. ≈ 4 min