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Moroccan lentils

Found on cooking pot.

Vegetarian Vegan
Course: Main course
Preparation: 10 minutes
Cooking: 60 minutes

Instructions

  • 1.   Start by swelling the lentils in water, in a cooker or casserole, until they are still a little firm and they can still swell on contact with the sauce.
  • 2.   The sauce :
  • 3.   Cut in the grinder 3-4 pieces of garlic (to make a kind of puree).
  • 4.   Ditto with the shallot and onion.
  • 5.   Take the tomatoes, peel them, and cut them into very small pieces (to have like a coulis with small pieces).
  • 6.   Then brown everything in a sauté pan with olive oil.
  • 7.   Incorporate them in the frying pan with garlic, onion, shallot and brown them a little.
  • 8.   Seasoning the sauce:
  • 9.   Add the parsley and coriander, salt and pepper. Add the raz-el-hanout, ginger, paprika, cumin and food coloring.
  • 10.   Stir in the lentil sauce
  • 11.   Add more water as it cooks, until the lentils are cooked as desired and there is a little sauce left.
  • 12.   Can be served with chopped steak, sausages ...

Questions

Reviews

tested feb., 13 2020

Ingredients for servings

  • 300 ml of dry lentils
  • 3 garlic
  • 1 shallot
  • 1 onion
  • 2 tablespoon of olive oil
  • 3 tomatoes
  • 1 branch of fresh parsley
  • 1 teaspoon of ras el-hanout spice
  • ½ teaspoon of ginger powder
  • ½ teaspoon of paprika
  • 1 teaspoon of ground cumin
  • salt (according to taste)
  • pepper (according to taste)