- 3 tablespoons extra-virgin olive oil, or canola oil
- 1 pound lean ground lamb
- large onion, diced
- teaspoon salt
- 4 cloves garlic, minced
- 1 tablespoon chopped ginger
- 1 red bell pepper, diced (about 2 cups)
- 1 cup brown lentils
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1/ 4 teaspoon ground allspice
- 1 teaspoon tagine seasoning
- 1 (14 ounce) can no salt added diced tomatoes
- 1 teaspoon tomato paste
- 1 tablespoon sugar
- 2 (15 ounce) cans small white beans, no salt added, rinsed
- 4 cups vegetable broth
- 1/ 2 cup chopped parsley
Heat oil in a Dutch oven over medium-high heat. Add ground lamb, onion, salt, ginger and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add lentils and red pepper. Cook, stirring occasionally, until the bell pepper is starting to soften, 2 to 3 minutes.
Add chili powder, paprika, cumin, cardamom, cinnamon, allspice, tagine seasoning and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in tomatoes, tomato paste, beans, and sugar.
Add stock and bring to a boil. Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the lentils are tender, about 50 minutes. Stir fresh parsley through and serve.