Root Vegetable Tagine with Lentils    

Traditional Moroccan tagines consistof meat or poultry stewed with spices and vegetables.  This version features lentils slow-simmered witharomatic spices and winter vegetables.  
although the ingredient listis long, thepreparation is simple.

Spice Blend:
1/2 t salt
1.2 t ground cumin
1/2 t paprika
1/4 t ground cinnamon
1/4 t ground turmeric
1/4 t curry powder
1/4 t black pepper
1/8 t ground red pepper
1/8 t ground allspice

Tagine:
1 T olive oil
3 cups chopped green cabbage
2 c (1-inch) cubed sweet potato (about 12 ounces)
1 c coarsely chopped onion
1 c (1-inch thick) slices parsnip
1 cup (1-inch thick) slices carrot
1 c (1-inch) cubed peeled turnip
1 cup dried lentils
1/2 cup chopped dried apricots
1 T minced fresh ginger
2 t grated lemon rind
2 (14-1/2 ounce) cans vegetable broth
1 (14.5-ounce) can diced tomatoes, undrained
1 T fresh lemon juice
6 cups hot cooked couscous

1. To prepare spice blend, combine first 9 ingredients
2. to prepare tagine, heat oil in a Dutch oven over medium heat.  Add cabbage and the next 8 ingredients (cabbage through ginger); cook 3 minutes, stirring frequently.  Stir in spice blend; cook 1 minute, stirring constantly.  Add rind, broth, and tomatoes; bring to a boil.
3.Reduce heat; simmer, uncovered, 40 minutes or until lentils are tender.  Stir n juice.  Serve over couscous.  Yield: 8 servings (serving size: 1 1/4 cups tagine and 3/4 cups couscous.  

from Cooking Light magazine, Jan-Feb 03.