Pink lentils are the sensible prepare dinner’s secret weapon, delivering all of the savory vitamin of beans in 20 minutes of cooking time. Tender candy potatoes soften into the soup, giving it an earthy, all-natural sweetness. Moroccan spices add an unique taste and perfume that makes the dish appear a lot richer. Currants and pistachios add little explosions of chew and crunch, for further pleasure. Serve this as a vegetarian predominant dish or a hearty facet.

Energetic time: 10 minutes | Whole time: 40 minutes

Pink Lentil Tagine With Pistachios

Elements

• 1 cup (192g) purple lentils, sorted and rinsed
• 4 cups (532g) cubed candy potato (about 3 medium potatoes)
• 2 cups (320g) chopped onion
• 8 cups (1896g) water
• 1 tsp salt
• 2 tsp floor cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 tsp paprika
• ¼ cup dried currants
• ¼ cup shelled pistachios, chopped
• 1 lemon, quartered

Instructions

Place the lentils, candy potato and onion in a 1 quart pot and add the water. Place over excessive warmth and convey to a boil. Cowl the pot and cut back the warmth to low; prepare dinner for 20 minutes, stirring midway.

After 20 minutes, the lentils must be tender. Uncover and lift the warmth to medium. Stir within the salt, cumin, cinnamon, turmeric, paprika and currants. Prepare dinner about 7 minutes, stirring, till the soup is thickened and aromatic.

Serve topped with pistachios and a lemon wedge on the facet to squeeze excessive, to style.

Serves: 4 | Serving Measurement: 2 cups

Vitamin (per serving): Energy: 362; Whole Fats: 5g; Saturated Fats: 1g; Monounsaturated Fats: 2g; Polyunsaturated Fats: 2g; Ldl cholesterol: 0mg; Sodium: 674mg; Carbohydrate: 68g; Dietary Fiber: 12g; Sugar: 18g; Protein: 16g

Vitamin Bonus: Potassium: 1072mg; Iron: 33%; Vitamin A: 335%; Vitamin C: 59%; Calcium: 12%

Initially revealed October 27, 2018; Up to date March 2026

The publish Red Lentil Tagine With Pistachios appeared first on MyFitnessPal Blog.

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