Moroccan lentils are a flavorful vegetarian dish from North Africa. This recipe transforms simple lentils into an aromatic stew, thanks to a blend of spices like cumin, turmeric, ginger, and cinnamon. Originating from Moroccan cuisine, these lentils stand out for their creamy texture and sweet, spiced touch, perfect for a comforting lunch or dinner. They are ideal for those seeking a healthy meal rich in plant-based protein, fiber, and iron, and they are also very easy to prepare.
This version with ripe tomatoes, carrot, and sautéed onion achieves a perfect balance between sweetness and depth. Serve them with pita bread, couscous, or rice for a complete experience. They are also an excellent make-ahead option, as the flavors intensify when resting.
Cook
90 min
Servings
2
Chop the garlic, onion and peeled carrot very small.
Put in a saucepan with 2 tablespoons of extra virgin olive oil. Let it cook over low heat.
Peel and cut the tomatoes, removing the seeds. Book
When the vegetables are poached, add the spices, salt and freshly ground black pepper. Saute well.
Add the chopped tomatoes and tomato concentrate. Leave everything together for about 5 minutes and mix well.
Then add the lentils and cover with water.
Let them cook over medium heat until soft, about 1 hour. Add salt if necessary.
Plate and serve
