Vegetable Tagine - cooking recipe

Ingredients

2 tablespoons butter or 2 tablespoons extra virgin olive oil
2 medium onions, diced
2 small fresh chili peppers, thinly sliced
1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 cup dried lentils
4 tomatoes, peeled,seeded and chopped
1/4 cup tomato puree
1 cup chickpeas, cooked or canned (if canned, drain and rinse)
1 cup carrot, cut into 1/2 inch dice
1 1/2 cups green beans, cut into 1 inch pieces
1 zucchini, cut into 1 inch dice
3/4 cup frozen green pea
1/2 cup flat leaf parsley, chopped
1 tablespoon za'atar spice mix
salt and pepper, to taste.

Preparation

In a medium or large saucepan over medium heat, warm the butter or oil.
Add the onions and chilies and cook until the onions begin to soften, about 10 minutes.
Add the paprika, cayenne and cumin and continue to saute until the onions are tender and fragrant, a few minutes longer.
Add the lentils, tomatoes, tomato puree and water just to cover.
Simmer for about 20 minutes.
Add the chickpeas, carrots, green beans, zucchini, and green peas.
Simmer until tender, about 10 to 15 minutes more.
Note: this recipe can be prepared in advance up to this point.
Allow to cool, refrigerate and serve within a couple of days.
Add the parsley and zaatar during the last five minute of cooking.
Season to taste.
Transfer to a warm serving dish and serve immediately.