Moroccan-Spiced Lentil & Seitan Tagine with Pomegranate & Roasted Root Vegetables
Prep 15 min · Cook 30 min · Serves 1 · medium
A warming North African-inspired stew featuring tender seitan chunks and earthy brown lentils in a complex spice blend of cinnamon, cumin, and ginger, finished with tart pomegranate seeds and served over fluffy couscous with caramelized carrots and parsnips.
Ingredients
- 120 g seitan, cubed, plant-based protein
- 0.5 cup brown lentils, dried, uncooked
- 2.5 cups vegetable broth, low-sodium
- 150 g carrots, chunked, bias-cut for roasting
- 100 g parsnips, chunked, roasted
- 0.5 cup diced tomatoes, canned, unsweetened
- 30 g dried apricots, halved, adds sweetness
- 0.5 medium onion, diced
- 2 cloves garlic, minced
- 0.75 tsp cumin, ground
- 0.25 tsp cinnamon, ground
- 0.25 tsp ginger powder
- 0.25 tsp turmeric, ground
- 0.5 tsp paprika
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