← Nouns Cooking · Moroccan

Ingredients

• 250 g brown or green lentils, rinsed
• 1 Onion, thinly sliced
• 4 cloves Garlic, finely chopped
• 1 Tomato, grated
• 1 tbsp Tomato purée (paste)
• 1 tsp Paprika
• 1 tsp ground cumin, plus a pinch to serve
• ¼ tsp Ground turmeric
• 1 tsp Salt
• ¼ tsp Black pepper
• 3 tbsp Olive oil, plus extra to serve
• 2 tbsp Parsley, chopped
• 2 tbsp Coriander (cilantro), chopped
• 1 l Water

Method

1. Put everything except a little of the herbs into a pot: the lentils, onion, garlic, tomato, tomato paste, spices, salt, pepper, oil and water.
2. Bring to the boil, then lower the heat and simmer partly covered for 35–40 min, stirring now and then, until the lentils are soft and the sauce is thick.
3. Add a splash of hot water if it gets too dry before the lentils are done; if it is soupy at the end, simmer uncovered for a few minutes.
4. Taste for salt, then serve in bowls with the remaining herbs, a pinch of cumin and a swirl of olive oil, with bread on the side.

Tips

• Soaking the lentils for an hour beforehand shortens the cooking a little and makes them easier to digest.
• Leftovers thicken in the fridge; loosen with water when reheating.

Sources

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

Cooking With Alia My Moroccan Food