Moroccan Lentils
Add 1⁄3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping.
Ingredients
- 2 T olive oil
- 1 yellow onion , peeled and diced
- 3 cloves garlic , peeled and minced
- 2 t ground cumin
- 1 t smoked paprika
- 1 t ground coriander
- ¼ t cayenne
- ½ t cinnamon
- 1½ C green lentils , rinsed and drained
- 4 C vegetable broth
- 2 T tomato paste
- pinch each of salt and black pepper
- ¼ C fresh cilantro , chopped
Instructions
- 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.