Root Vegetable and Lentil Tagine

Ingredients

• 1 tbsp light olive oil
• About 900g mixed root veg (see tip)
• 3 tbsp dried harissa
• Large handful fresh parsley, stalks and leaves chopped separately
• 200g dried green lentils
• 2 x 400g tins cherry tomatoes
• 700ml gluten-free vegetable stock
• Grated zest and juice 1 lemon
• 6 prunes, stoned and quartered
• 1 small cauliflower, cut into florets, any small leaves reserved
• Unsweetened coconut yogurt to serve
• Cooked rice or couscous to serve

Preparation

1. 1Heat the oil in a large heavy-based flameproof casserole (with a lid) over a medium heat. Add the root veg and fry for 10 minutes, stirring occasionally, until beginning to soften. Stir in the harissa paste, parsley stalks and lentils.
2. 2Add the tomatoes and stock, then stir in the preserved lemon and prunes. Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
3. 3Stir in the cauliflower, then bring back to a simmer. Season, then cook for 3-4 minutes, uncovered, until the cauliflower is starting to become tender. Add the cauliflower leaves, then cook for 2 minutes more. Serve with coconut yogurt and the parsley leaves scattered over the top, with rice or couscous.