White bean and lentil tagine

A north African stew of white bean and lentil tagine from Australian Women's Weekly.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print


White bean and lentil tagine
  • 1 tablespoon olive oil
  • 1 brown onion (150g), chopped coarsely
  • 2 clove garlic, crushed
  • 2.5 centimetre piece fresh ginger (15g), cut into matchsticks
  • 1 teaspoon harissa paste
  • 800 gram canned whole peeled tomatoes, chopped coarsely
  • 1 red capsicum (200g), chopped coarsely
  • 1/2 cup (125ml) water
  • 400 gram canned cannellini beans, rinsed, drained
  • 400 gram canned brown lentils, rinsed, drained
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh flat-leaf parsley


White bean and lentil tagine
  • 1
    Heat oil in tagine or large frying pan;cook onion, stirring, until softened. Add garlic, ginger and paste; cook, stirring, about 1 minute or until fragrant.
  • 2
    Add undrained tomatoes, capsicum, the water, beans and lentils; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until tagine thickens. Remove from heat; stir in mint, season.
  • 3
    Serve tagine sprinkled with parsley.

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