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 ...