This healthy, simple supper recipe takes only 25 minutes to make.
Mushroom and lentil tagine
1 tbsp olive oil
1 red chilli, finely chopped
400g pack Cooks' Ingredients Soffritto Mix
200g essential Waitrose Potatoes, diced
300g pack essential Waitrose Closed Cup Mushrooms, halved
400g can essential Waitrose Lentils, drained
1 tbsp chopped rosemary
350g jar Al'fez Moroccan Apricot & Coriander Tagine Sauce
Essential Waitrose couscous, cooked, to serve
- Heat the oil in a large saucepan and fry the chilli, soffritto mix and potatoes for 4-5 minutes. Add the mushrooms, lentils and rosemary and cook for a further 5 minutes.
- Stir in the tagine sauce, cover and simmer for 5 minutes, stirring occasionally. Season to taste. Serve with freshly cooked couscous.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Typical values per serving:
Per serving including 180g cooked couscous
Average user rating Based on 7 ratings
This recipe was first published in Thu Sep 11 21:50:46 BST 2014.