White Bean And Lentil Tagine - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, coarsely chopped
2 cloves garlic, crushed
1 piece (1 inch) fresh ginger, cut into matchsticks
1 tsp harissa paste
1 can (28 oz) diced tomatoes
1 None red pepper, coarsely chopped
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) brown lentils, drained and rinsed
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh flat-leaf parsley

Preparation

Heat the oil in a tagine or large skillet on medium heat. Cook the onion, stirring, until softened. Add the garlic, ginger and harissa paste; cook, stirring for about 1 min.
Add the undrained tomatoes, pepper, 1/2 cup water, beans and lentils; bring to a boil. Reduce the heat to low; simmer, uncovered, for about 15 mins or until the tagine thickens. Remove from the heat. Stir in the mint and season to taste.
Serve the tagine sprinkled with parsley.