Spiced Lentils with Couscous and Buttered Pine Nuts

4.2
1
Notes
5 mins 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
Mushroom Lentil Ragu

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Serves
2
Third Of The Mushroom & Lentil Ragù Base
Couscous
Boiling Water
Parsley
Pine Nuts
Butter
Ground Cumin
Cinnamon
Dried Apricots
Salt
Black Pepper

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    Mushroom Lentil Ragu

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    Notes
    (1)

    E
    Ed W.
    a month ago
    (edited)
    Delicious! Substituted dates for apricots. Recipe very well balanced.

    Jodie Nixon

    Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

    Jodie Nixon
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