Recipeother Vegetarian

Vegetarian Moroccan Lentils Recipe

Name: Vegetarian Moroccan Lentils Recipe
Ingredients: 2 cups lentils, brown or green; 2 to 3 large ripe tomatoes, grated; 1 medium onion, chopped; 3 to 5 cloves garlic, finely chopped or pressed; 4 tablespoons chopped fresh parsley, and cilantro; 2 1/2 teaspoons cumin; 2 1/2 teaspoons paprika; 1 1/2 teaspoons ginger; 1/2 teaspoon freshly ground black pepper; Cayenne pepper, to taste, optional; 2 teaspoons kosher salt, or to taste

For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don't hold much appeal, this Moroccan dish will be a bit of a revelation. The traditional Moroccan treatment for these tiny legumes is to stew them until tender in a flavorful sauce with tomatoes, onions, garlic and hearty quantities of Moroccan spices and herbs. Moroccan stewed lentils can be served as a side dish or entrée. Many families make them weekly or regularly offer them alongside fried fish. You may find that lentils purchased in American supermarkets tend to cook faster than Moroccan or Middle Eastern lentils, so adjust the cooking time if necessary. Whatever lentils you use, be sure to pick through them to remove any debris or small stones. Wash them thoroughly before cooking. The cooking time below is for a pressure cooker, which is regarded as standard cooking equipment in Moroccan kitchens. If simmering the lentils conventionally in a pot, allow for double the time and keep an eye on liquids.

11 ingredients13 preparation steps

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Ingredients

2 cups lentils, brown or green
2 to 3 large ripe tomatoes, grated
1 medium onion, chopped
3 to 5 cloves garlic, finely chopped or pressed
4 tablespoons chopped fresh parsley, and cilantro
2 1/2 teaspoons cumin
2 1/2 teaspoons paprika
1 1/2 teaspoons ginger
1/2 teaspoon freshly ground black pepper
Cayenne pepper, to taste, optional
2 teaspoons kosher salt, or to taste

Preparation

1Steps to Make It
2Gather the ingredients.
3Mix all ingredients in a pressure cooker, like this one fromAmazon.
4Add 2 liters (about 2 quarts) of water, and bring to a simmer.
5\u200bCover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
6If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired.
7Portion into bowls and garnish with some fresh parsley.
8Enjoy.
9Pressure Cooker Method
10Stovetop Method
11Mix all ingredients in a heavy-bottomed pot.
12\u200bCover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery.(If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.)Adjust the seasoning if desired, and serve.
13You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.