Moroccan lenses

The picture doesn’t look like much, but these lentils are delicious and very fragrant with cumin, paprika and fresh coriander. As always when I come back from Morocco, I bring back recipes in my suitcases. Here’s one that’s finally very balanced, with these delicious and very low-fat lentils. Just a touch of olive oil! The result is perfect: spices, herbs, everything to give taste to this dish. Since I came back from Marrakech, I can’t stop making them. I’m not a lentil fan, but I can eat a huge plate of them… And then some! 

Put in a large amount of cold water and bring to a boil.

When the water is very hot but not yet boiling, take the opportunity to plunge the tomatoes in for 30 seconds so you can peel them. 

When the water boils, drain the lentils. 

Peel the onions and cut into very fine pieces. 

Peel and crush the garlic cloves. 

Heat the olive oil over low heat and add the chopped onions and garlic.

Meanwhile, peel the tomatoes and remove the juice and seeds. Then cut the flesh into small pieces. 

Add to the onions and stir occasionally. 

Add the spices: turmeric, paprika, saffron (cube or real).

Don’t forget the cumin! The best is to grind it yourself, it will then reveal its perfume. You can also use less. 

Always stir while cooking until most of the water has evaporated. You will then have a fairly firm purée.

Then add the blanched lentils. 

Pour in the water.

Put the bunch of flat-leaf parsley with half the bunch of coriander. Tie them together. 

Cook on low heat for 30 minutes: the lentils should be well cooked and the liquid has almost disappeared. Remove the herbs and add the remaining half bunch of freshly chopped coriander. 

Mix and enjoy! Taste of course to check the saltiness and spices.