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Spiced Lentils with Couscous & Buttered Pine Nuts

4.2
6
Notes
1 hr cook
Adding dried fruits to savoury ragù is a great way to add nutrients and flavour. We’ve used apricots and spices to turn this batch cook into a warming, tagine-inspired dish.
Jodie Nixon

Jodie Nixon

Spiced Lentils with Couscous Buttered Pine Nuts
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Mushroom Lentil Ragu

The Mushroom & Lentil Ragú

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Serves
2
Couscous
Boiling Water
Fresh Parsley
Pine Nuts
Butter
Ground Cumin
Dried Apricot
Cinnamon

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    Mushroom Lentil Ragu

    The Mushroom & Lentil Ragú

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    Notes
    (5)

    K
    Keri M.
    25 days ago
    (edited)
    Absolutely loved this. I added the spices into the ragu and added a teaspoon of ras el hanout too, soooooo delicious!
    S
    Sarah W.
    6 months ago
    Very yummy! I accidentally added the parsley in with the buttered pine nuts and spices - I thought parsley might have been one of the spices oops. But still tastes great! Definitely adding miso to my Ragus going forward!!
    K
    Katy L.
    7 months ago
    Where does the cumin and cinnamon come in? ☺️
    Mob
    Mob
    7 months ago
    ·
    Admin
    Hi Katy, thanks for reaching out! The cumin and cinnamon go in at the end of step 6 ('add the spices').
    A
    Alexis K.
    9 months ago
    This was better than expected! Delicious 👏🏼
    E
    Ed W.
    10 months ago
    (edited)
    Delicious! Substituted dates for apricots. Recipe very well balanced.

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