Moroccan Lentil and Apricot Tagine with Warm Spices

Why You’ll Love This Recipe

• It is deeply comforting: warm spices, tender lentils, and sweet apricots create a cozy, fragrant stew.
• Balanced flavors: gentle sweetness, earthy spices, bright lemon, and fresh herbs make every bite layered and interesting.
• Weeknight-friendly: mostly hands-off simmering, and it all happens in one pot.
• Nutritious and flexible: naturally vegetarian (and easily vegan), high in fiber and protein, and great for meal prep.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 4 garlic cloves, piece of fresh ginger, 1–2 lemons, fresh cilantro, fresh flat-leaf parsley
• Dairy: Plain Greek yogurt (for serving, optional)
• Pantry: Olive oil, brown or green lentils, dried apricots, canned diced tomatoes, vegetable or chicken broth, tomato paste, ground cumin, ground coriander, ground cinnamon, smoked paprika, ground turmeric, cayenne pepper, honey or maple syrup, slivered almonds or pistachios, couscous or rice, fine sea salt, black pepper

Full Ingredients

For the Lentil Tagine

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 3 medium carrots, peeled and sliced into 0.5 cm rounds
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, finely minced or grated
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cinnamon
• 1 tsp smoked paprika (or sweet paprika if preferred)
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional, for gentle heat)
• 1 1/2 cups brown or green lentils, rinsed and picked over (about 300 g)
• 4 cups (960 ml) vegetable or chicken broth, low sodium if possible
• 1 can (14.5 oz / 400 g) diced tomatoes, with their juices
• 1 cup (about 130 g) dried apricots, chopped into bite-size pieces
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp honey or maple syrup (optional, to balance acidity and enhance sweetness)
• 2 tbsp freshly squeezed lemon juice (about 1 medium lemon), plus extra to taste
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1/4 cup chopped fresh flat-leaf parsley leaves

For Serving (Optional but Recommended)

• Cooked couscous, quinoa, or rice (about 1–1 1/2 cups dry grains for 4 servings)
• Plain Greek yogurt or unsweetened plant-based yogurt, for dolloping
• 1/4 cup toasted slivered almonds or chopped pistachios, for garnish
• Extra chopped cilantro and parsley
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you start cooking, get all your ingredients ready. Dice the onion, slice the carrots into even rounds, and mince the garlic and ginger. Roughly chop the dried apricots into bite-size pieces so they melt into the stew and distribute their sweetness. Chop the cilantro and parsley, keeping them separate from the other ingredients, as they will be stirred in at the end. Rinse the lentils under cool running water and pick out any small stones or debris. Having everything prepared and within reach will make the cooking process smooth and relaxed.

Step 2: Sauté the onions and carrots

In a heavy-bottomed pot, Dutch oven, or tagine base, heat the olive oil over medium heat. Add the diced onion and sliced carrots, along with a pinch of salt. Cook, stirring occasionally, for 6–8 minutes. The onions should turn soft and lightly translucent, and the carrots should begin to soften around the edges but still hold their shape. Adjust the heat if needed so the vegetables gently sizzle but do not brown too quickly.

Step 3: Add garlic, ginger, and bloom the spices

Add the minced garlic and ginger to the pot. Stir constantly and cook for about 1 minute, just until fragrant. Then add the tomato paste, ground cumin, ground coriander, cinnamon, smoked paprika, turmeric, and cayenne (if using). Stir well so the vegetables are coated in the tomato paste and spices. Cook for 1–2 minutes, stirring frequently. This step, called “blooming” the spices, wakes up their flavors and gives the tagine its deep, warm aroma. If the mixture looks very dry or starts to stick, add 1–2 tablespoons of water and scrape the bottom of the pot.

Step 4: Add lentils, apricots, and liquids

Stir in the rinsed lentils, chopped dried apricots, and black pepper, coating them in the spiced tomato mixture. Pour in the broth and the can of diced tomatoes with their juices. Add the 1 1/2 teaspoons of salt and stir well, scraping up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring the mixture just up to a gentle boil. This should take about 5 minutes.

Step 5: Simmer until tender and thick

Once the tagine begins to boil, reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar if you prefer a thicker stew. Simmer for 30–35 minutes, stirring every 8–10 minutes to prevent sticking. The lentils should become tender but not mushy, and the liquid should reduce into a rich, slightly thick sauce. If at any point the mixture looks too dry before the lentils are cooked, add a splash of hot water or broth (about 60 ml at a time). If it is too soupy near the end, remove the lid and let it simmer uncovered for an additional 5–10 minutes to reduce.

Step 6: Brighten and balance the flavors

When the lentils are tender and the tagine has thickened, turn the heat to low. Stir in the lemon juice and honey or maple syrup (if using). Taste and adjust: add more salt if it tastes flat, more lemon juice for brightness, a pinch of cayenne for heat, or a tiny drizzle of extra honey or maple if you prefer a slightly sweeter profile. Finally, stir in most of the chopped cilantro and parsley, reserving a little for garnish. Let the tagine sit off the heat for 3–5 minutes; the flavors will continue to develop, and the texture will settle into a luscious, spoonable stew.

Step 7: Serve and garnish

Fluff your cooked couscous, quinoa, or rice with a fork, and spoon it into shallow bowls. Ladle the hot lentil tagine over the grains, letting some of the sauce soak in. Top each serving with a dollop of Greek yogurt (if using), a sprinkle of toasted almonds or pistachios, and the remaining cilantro and parsley. Finish with a squeeze of fresh lemon juice at the table for an extra pop of brightness. Serve warm, with additional lemon wedges on the side.

Pro Tips

• Choose the right lentils: Brown or green lentils hold their shape best. Avoid red lentils for this recipe; they cook too quickly and will become mushy.
• Control the sweetness: Dried apricots vary in sweetness. Start with the recipe amount; if you prefer less sweet, use 3/4 cup apricots and skip the honey or maple until you taste at the end.
• Adjust thickness: For a stew-like tagine, simmer uncovered at the end to reduce. For a saucier dish to soak into couscous or rice, add an extra 1/2 cup broth and keep covered.
• Use what cookware you have: A traditional tagine is lovely, but a heavy Dutch oven or deep skillet with a lid works perfectly and often cooks more evenly on a standard stovetop.
• Toast the nuts: If your nuts are raw, toast them in a dry pan over medium heat for 3–5 minutes until fragrant. This dramatically boosts flavor and crunch.

Variations

• Smoky harissa kick: Stir 1–2 teaspoons of harissa paste into the pot with the spices for a spicier, smokier version.
• With extra vegetables: Add 1 diced red bell pepper or 1–2 cups of cubed sweet potato or butternut squash along with the carrots for more color and nutrition. You may need an extra 1/2 cup of broth.
• Non-vegetarian option: Brown 300–400 g of cubed lamb or chicken thighs in the pot before adding the onions. Remove, continue with the recipe, then return the meat to the pot when you add the lentils so it simmers until tender.

Storage & Make-Ahead

This lentil tagine keeps beautifully and actually tastes even better the next day as the flavors meld. Let leftovers cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4–5 days. Reheat gently on the stovetop over low to medium-low heat, adding a splash of water or broth if it has thickened too much, and stir occasionally until hot. You can also microwave individual portions, stirring once or twice for even heating.

For longer storage, freeze the cooled tagine in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Cook the couscous or rice fresh just before serving for the best texture. If you are planning ahead, you can also chop all vegetables and herbs, and measure out the spices up to 1 day in advance; store the prepped items in the fridge so the dish comes together quickly when you are ready to cook.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe), including nuts but without couscous or yogurt: about 480 calories; 20 g protein; 12 g fat; 75 g carbohydrates; 24 g fiber; 20 g sugars. Sodium will vary depending on the broth and added salt, but expect roughly 700–800 mg per serving when using low-sodium broth and the salt amount listed. These numbers are estimates and will change with ingredient brands and any variations you make.