Moroccan Lentils


Prep time
Cooking time30 minutes
Total time30 minutes


Serve with brown rice. If you want it a bit spicier, increase the cayenne by 1/2 teaspoon.


2 tablespoons
olive oil
onion, yellow (peeled and diced)
3 cloves
garlic (peeled and minced)
2 teaspoons
cumin, ground
1 teaspoon
paprika, smoked
1 teaspoon
coriander, ground
1/4 teaspoon
cayenne pepper
1/2 teaspoon
cinnamon, ground
1 1/2 cup
lentils, green (rinsed and drained)
4 cups
stock, vegetable
2 tablespoons
tomato paste
1 pinch
1 pinch
black pepper, ground
1/4 cup
cilantro (chopped)


In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.


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