Vegetarian Moroccan Lentils Recipe
OtherVegan3000 min
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,...
View ingredients & steps
Ingredients
- 2 cups brown lentils (or green lentils)
- 2 or 3 large, ripe tomatoes (grated)
- 1 medium onion (chopped)
- 3 to 5 cloves of 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 pepper
- Optional: cayenne pepper (to taste)
- 2 teaspoons salt (or to taste)
Directions
- Pressure Cooker Method
- Gather the ingredients.
- Mix all ingredients in a pressure cooker.
- Add 2 liters (about 2 quarts) of water, and bring to a simmer.
- ​Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
- If 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.
- Portion into bowls and garnish with some fresh parsley.
- Enjoy!
- Stovetop Method
- Mix all ingredients in a heavy-bottomed pot.
- Add 2 liters (about 2 quarts) of water, and bring to a simmer.
- ​Cover, 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.
- You 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.