Mushroom and lentil tagine

This healthy, simple supper recipe takes only 25 minutes to make.

  • Vegetarian
  • Low Fat


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


  1. 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.
  2. 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

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,981kj
Fat 9.2g
Saturated Fat 1.3g
Carbohydrate 81.5g
Sugars 15.3g
Protein 15g
Salt 0.6g
Fibre 9.2g

Per serving including 180g cooked couscous

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Thu Sep 11 21:50:46 BST 2014.