Skip to content

Moroccan lentils

  • 25 g Olive Oil
  • 240 g Onion, minced
  • Spices
    • 10 g Garlic, minced
    • 1 t Dried Turmeric Root, ground
    • 1 t Cinnamon, ground
    • 1 t Cumin Seed, ground
    • 1/2 t Black Peppercorn, ground
    • 1 Bay Leaf
  • 240 g Vegetable Stock
  • 360 g Tomatoes, peeled, chopped
  • 200 g Dry Red Lentils, soaked, drained
  • 1/2 t Medium-Grain Salt
  • To Garnish
    • Fresh Coriander Leaves, chopped
  1. Sweat onion 5 minutes in oil over medium-high heat. Stir in spices, and cook 1 minute more.
  2. Cook lentils. Add stock, tomatoes, lentils, and salt. Bring to boil and reduce to simmer. Cover partially, and simmer 25-30 minutes, stirring occasionally, until lentils are tender. Reduce if necessary so lentils are saucy but not soupy.

Store in refrigerator up to 3 days.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Lentils, Six Ways." 431-432. ↩