Prepare spice blend, mix together so it can spread evenly over the tagine.
Build into a large skillet
Heat pan on medium high heat. Add olive oil and coat pan.
Begin building the tagine in the pan, you will hear it beginning to cook as you build, don't stir, turn the heat down if it begins to cook too fast.Onions first in a cross pattern, garlic slices go in the four quadrants created by the onions.
Next layer is celery over the garlic
Then layer on carrots, turnips and vegetable marrow.
Strain your lentils, removing the majority of the water, pour over the vegetable base.Lentils should be pilled in the middle rather than spread over the whole vegetable base.
Add the spice blend as evenly as you can over the lentils.
Add the harissa paste and pour the stock over top of the lentils and spice
Add lemon wheels and turn the heat up to high, cover and bring to a simmer, once simmering turn the heat down to keep simmering for 25 minutes
Serve with fresh bread, olives, more harissa paste and more salt to taste (lentils need salt!)
Marrakesh Inspired Brown Lentil Tagine https://therestrictedkitchen.com/marrakesh-inspired-brown-lentil-tagine/ August 16, 2020