Moroccan Lentils
4 servings
40 minutes
Moroccan lentils are a fragrant and nutritious dish that embodies the richness of spices and the depth of flavors in North African cuisine. The origins of this recipe lie in Moroccan gastronomic traditions, where vibrant spices, fresh vegetables, and simple yet rich ingredients come together. Onions, garlic, and tomatoes create a base enriched with tomato paste, cumin, and turmeric that bring warm earthy notes. The lentils absorb the spicy aroma and become tender and infused with a thick sauce. The dish is finished with fresh parsley for lightness and zest. Moroccan lentils are perfect as a standalone dish or as a side to meat, creating harmony of flavors in every bite.
1
Chop the onion finely, press the garlic. Cut the large tomato in half, remove the seeds and dice the flesh into small cubes.
- Onion: 1 head
- Garlic: 3 cloves
- Tomatoes: 1 piece
2
Heat olive oil in a pan and sauté the onion, add tomato paste, cumin, and turmeric.
- Olive oil: 3 tablespoons
- Tomato paste: 1 tablespoon
- Ground cumin: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
3
Pour lentils into the pan, add garlic and diced tomatoes. Pour in water to cover the contents of the pan and cook on low heat for 30 minutes until the sauce thickens. The lentils should be soft but retain their shape. If the water evaporates quickly, add more as needed. Season with salt at the end of cooking.
- Lentils: 250 g
- Garlic: 3 cloves
- Tomatoes: 1 piece
- Salt: to taste
4
Serve with chopped parsley.
- Chopped parsley: 3 tablespoons
