The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moroccan Lentil Tagine with Toasted Almonds
A warming bowl of black beluga lentils cooked with tomatoes and a heady blend of North African spices. Topped with golden tenderstem and almonds, this is the perfect plant-based dish for a comforting weekday dinner.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tagine paste (use half) (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 20g flaked almonds (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 1 tsp turmeric (use half)
- 200g baby tomatoes (use half)
- 1 onion (use half)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1½ garlic clove
- 240g Tenderstem broccoli (use half)
Nutritional Information
Calories: 458
Protein: 16g
Carbs: 36g
Fat: 29g
Ingredients
- 2 garlic clove
- 2 tbsp tagine paste (Water, Sunflower Oil, Onions, Tomato Puree, Coriander Leaf, Parsley, Paprika, Salt, Smoked Paprika, Garlic Puree, Cornflour, Lemon Juice Concentrate, Lemon Zest, Ground Cumin, Ground Coriander)
- 240g Tenderstem broccoli
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 tsp turmeric
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 1 onion
- 20g flaked almonds (Nuts)
Nutritional Information
Calories: 455
Protein: 16g
Carbs: 36g
Fat: 29g
Moroccan Lentil Tagine with Toasted Almonds
A warming bowl of black beluga lentils cooked with tomatoes and a heady blend of North African spices. Topped with golden tenderstem and almonds, this is the perfect plant-based dish for a comforting weekday dinner.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Trim the broccoli. Place onto a lined baking tray and toss with 1 tbsp oil, the turmeric and a pinch of sea salt. Roast for 10-15 mins, until soft and golden brown.
- Finely chop or crush the garlic. Finely dice the onion. Heat a medium saucepan with 1 tbsp oil on medium-high heat. Add the onion and garlic and cook for 5 mins, until softening.
- Drain and rinse the lentils. Halve the tomatoes. Roughly chop the coriander.
- Add the tagine paste, lentils, tomatoes, half the coriander and 200ml hot water (100ml for 1 person) to the pan. Crumble in the stock cube and stir. Simmer for 10 mins, until thickened. Season with sea salt and black pepper.
- Serve the lentils topped with roasted broccoli. Garnish with the flaked almonds and remaining coriander.
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