Step 1

Preheat the oven to 400F/200°C. Put the courgette, pepper, eggplant and carrot in a large roasting tin. Add 2 tbsp oil, season and toss together. Roast for 15-20 minutes until tender.

Step 2

In the meantime, heat 2 tbsp oil in a large saucepan over medium heat. Add the onion and fry for about 5-8 minutes until translucent and sticky. Add the garlic and cook for another minute. Add all the spices and fry for another minute until everything becomes fragrant.

Step 3

Add the tomato sauce and the lemon juice. Add 300 ml boiling water, bring to a boil then reduce the heat to low and simmer for 15 minutes, uncovered. Make sure to stir occasionally so the sauce doesn't stick to the bottom of the pan.

Step 4

Add the roasted vegetables, lentils and dried apricots to the sauce. Cover and simmer for another 5-10 minutes, stirring occasionally.

Step 5

Serve the vegetable tagine over couscous or on its own and garnish with chopped fresh coriander leaves, almonds and half a slice of lemon.