top of page

Moroccan Braised Lentils


Moroccan Braised Lentils

Makes 6-8 servings

Extra virgin olive oil

1 yellow onion, diced

Sea salt

3 carrots, peeled and diced

2 parsnips, peeled and diced

2 stalks celery, diced

1 tablespoon minced garlic

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1 teaspoon turmeric

½ teaspoon ground coriander

½ teaspoon smoked paprika

1 15-ounce can diced tomatoes

2 cups black lentils, rinsed well

8 cups vegetable stock

2 bay leaves

1. Heat a large pot over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the onion with a pinch of salt. Sweat the onion for 5 minutes.

2. Add the carrots, parsnips, celery, and another pinch of salt and continue to cook for another 3-4 minutes, until the vegetables are beginning to soften. Add the garlic, ground cumin, ground cinnamon, turmeric, ground coriander, and smoked paprika. Cook, stirring continuously, for 30 seconds. Add the diced tomatoes to deglaze the pot and cook until the tomato juices have reduced by half.

3.Add the lentils, vegetable stock, bay leaves, and ½ teaspoon sea salt, and bring to a boil. Reduce heat to low, and simmer uncovered, 45 minutes, or until the lentils have fully soften. Season with sea salt.

Recent Posts

See All

Indian Spinach Curry with Tofu (Tofu Saag)

Indian Spinach Curry with Tofu (Tofu Saag) Makes 4 servings 1 (16 ounce) block firm tofu, drained 2 tablespoons olive oil Salt 1 tablespoon + 1 teaspoon cumin powder 1 tablespoon + 1 teaspoon garam ma

Vegetable Lasagna with Tofu Ricotta

Vegetable Lasagna with Tofu Ricotta Makes 8 servings Tofu Ricotta 1 (16 ounce) block firm tofu, rinsed, pat dry, and quartered 1 tablespoon white miso paste 3 tablespoons lemon juice ½ teaspoon salt ¼

Comments


bottom of page