Moroccan lentils are a delicious vegetarian option that can be found in restaurants and street stalls across Morocco but are just as easy to make at home.
This flavorsome lentil dish can be served as a side-dish or as a meal in its own right. The lentils provide an iron-rich protein while the sauce and flavor give a warming, filling taste. Lentils are often called the meat of the poor as they are full of vitamins but cost very little. You can definitely fill hungry mouths with this dish, and no one will be left complaining about the lack of meat.
Moroccan lentils are popular across the country in the winter months. Some people choose to add small morsels of meat to add to the flavor, but the wholesome lentils really are enough on their own.
This is a quick and simple recipe so I will not waste time.
Here’s what you will need:
250 grams of brown lentils, soaked in water for at least an hour
2 tablespoons of parsley, chopped
1 large onion, peeled and grated
2 large tomatoes, grated
2 cloves of garlic, minced
¼ cup of olive oil
1 teaspoon of salt
½ teaspoon of ground ginger
½ teaspoon of black pepper
1 teaspoon of paprika
1 teaspoon of cumin
1 liter of water
Now let’s get started:
Soak the lentils overnight to soften them; this will make them cook more quickly.
In a pressure cooker, add olive oil, grated onions, tomatoes, and parsley. Cook for 5 minutes on low heat.
Add lentils, garlic, and spices; then mix.
Add water, cover the pot, and cook for 35 minutes.
When the lentils are cooked, taste them and add salt if needed.
Add a drizzle of olive oil and serve hot.
Enjoy with warm bread.