Moroccan lentils
A delicious way of eating your share of legumes, with a Meditarranean flavour profile of onions, garlic, tomatoes, with notes of paprika, cumin, and parsley. It goes very nicely with rice, or with fresh bread.
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 300g green lentils
- 2 onions (220g)
- 3 garlic cloves (9g)
- 2 large tomatoes (364g)
- 24g olive oil
- 2 tsp cumin
- 2 tsp veggie broth
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 bunch parsley
- 1 bunch coriander
Instructions
- Soak the lentils in water while you prep the other ingredients.
- In a small bowl, mix together cumin, paprika, veggie broth and turmeric. Chop tomatoes and reserve in a bowl. Chop onions and reserve in another bowl. Peel garlic, crush and reserve in a small bowl.
- Strain lentils, put them back in the pot and add water (just enough to cover lentils). Bring to a boil, and in the meantime:
- Heat up olive oil and fry onions until they have just a little bit of a bite left in them, making sure not to burn them. Add garlic and fry for another ~2 min.
- Add spices and stir.
- Add chopped tomatoes and let tomatoes reduce, stirring regularly.
- When lentils are just cooked (but not turned to a complete mush!), strain potential excess water and add lentils to the pan with the sauce. Continue cooking on low heat for ~5 min and turn off heat.
- Add parsley and coriander, rectify seasoning to your liking, and serve!
Nutritional information
Kcal Protein Carbs Fat 1230 85g (28%) 152g (50%) 31g (23%)