← Nouns Cooking · Moroccan

Ingredients

• 250 g brown or green lentils, rinsed
• 1 l Water
• 1 Bay leaves
• ¼ tsp Dried thyme
• 1 small red onion, finely diced
• 2 Tomato, diced
• 1 clove Garlic, grated
• 4 tbsp extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tsp ground cumin
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 4 mint leaves, shredded

Method

1. Put the lentils, water, bay leaf and thyme in a pan, bring to the boil and simmer for 18–20 min, until tender but still holding their shape. Drain well and remove the bay leaf.
2. Meanwhile, whisk the oil, lemon juice, garlic, cumin, salt and pepper in a large bowl.
3. Tip the warm lentils into the dressing and toss, then fold in the onion, tomatoes and herbs. Serve at room temperature or chilled.

Tips

• Dress the lentils while warm: they soak up much more flavour.
• Keeps for 3 days in the fridge; add crumbled feta or a boiled egg to make it a meal (no longer vegan).

Sources

Written in our own words after cross-checking these recipes:

Moroccan Zest Feasting at Home