Saucy Moroccan-Spiced Lentils
Try this Saucy Moroccan-Spiced Lentils recipe, or contribute your own.
Try this Saucy Moroccan-Spiced Lentils recipe, or contribute your own.
- 1/2 tsp sea salt plus more to taste
- 2 cups (480 ml) water
- 1 cup (192 g) green lentils rinsed and well drained (or sub canned lentils, lightly rinsed and well drained)
- 3 cloves garlic skins removed (~1 1/2 tbsp or 9 g)
- 1/2 onion or 2 small shallots chopped (55 g)
- 1 large (or 2 small) red bell pepper (150 g)
- 2 tbsp (30 g) tomato paste
- 1 1/2 tbsp (18 g) coconut sugar or maple syrup (or stevia to
- 1 tbsp (7 g) smoked or sweet paprika plus more to taste
- 1 tsp ground cumin plus more to taste
- 1/2 tsp ground coriander plus more to taste
- 1 tsp ground ginger plus more to taste
- 1/2 tsp ground turmeric plus more to taste
- 1/2 tsp cayenne pepper (more or less to preferred spice level)
- 1 1/2 tbsp (22 ml) apple cider vinegar (or lemon juice)
- 3/4 cup (~22 g) fresh chopped parsley or cilantro (i used
- Carbohydrate 0.431539166613815 g
- Cholesterol 0 mg
- Fat 0.124221666661818 g
- Fiber 0.120841667959472 g
- Protein 0.112172499977754 g
- Saturated Fat 0.0160899999998833 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.82133333311929 mg
- Sugar 0.310697498654344 g
- Trans Fat 0.0225701666645313 g
- Calories 3 calories
Step-by-step
- Cook lentils first by bringing 2 cups water to a boil and adding lentils.
- Bring back to a boil.
- Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic, onion or shallot, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar.
- Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness.
- Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine.
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more.
- Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
A Busy Mom's Secret to Weeknight Wonders: Saucy Moroccan-Spiced Lentils
As a working mom, time is my most precious commodity. Dinner prep needs to be quick, healthy, and, most importantly, delicious enough to satisfy my picky eaters (and myself!). That's why I've become a huge fan of one-pot meals, and these Saucy Moroccan-Spiced Lentils have quickly become a weeknight staple.
The beauty of this recipe lies in its simplicity and adaptability. It’s incredibly versatile; I can whip it up on a busy Tuesday after a long day at the office, or I can make a larger batch on the weekend and enjoy leftovers throughout the week. The vibrant spices offer a delightful taste adventure, transforming a humble lentil dish into a flavorful culinary journey. Even my kids, who usually turn up their noses at anything remotely healthy, gobble these up without complaint.
The recipe itself is straightforward. I typically start by prepping the lentils while I'm getting the kids ready for bed. The magic happens when I blend all the spices and aromatics together in my food processor; it creates a flavour explosion that's both aromatic and unforgettable. The process takes less than 10 minutes, leaving plenty of time for me to catch up on my emails or enjoy a well-deserved cup of tea.
The best part? The leftovers are even better the next day! The flavors meld and deepen overnight, creating an even more intense and satisfying taste experience. I love adding these lentils to salads, serving them over fluffy rice, or incorporating them into hearty grain bowls. Sometimes, I even pack them for lunch the following day, knowing I'll be enjoying a flavorful and nutritious meal, without spending hours in the kitchen.
This recipe isn't just about convenience; it's about creating delicious, healthy meals that my family actually enjoys. It's about finding a balance between my professional and personal life, knowing that a quick and satisfying dinner doesn't mean sacrificing flavor or nutrition. It's a testament to the fact that healthy eating can be both simple and satisfying, even on the busiest of weeknights. Give these lentils a try, and you'll see what I mean.
Tips and Variations:
Spice it up: Adjust the amount of cayenne pepper to suit your spice preference. For a milder dish, reduce the cayenne or omit it entirely. For extra heat, add a pinch of red pepper flakes.
Add some veggies: Feel free to add other vegetables, such as diced carrots, zucchini, or spinach, to the lentil mixture during the last few minutes of cooking.
Make it creamy: Stir in a dollop of coconut milk or Greek yogurt for a creamier texture.
Boost the protein: Add cooked chicken, chickpeas, or crumbled feta cheese for a more substantial meal.
Serving suggestions: These lentils are delicious served over rice, quinoa, couscous, or as a side dish to roasted vegetables or grilled meat.
This recipe is more than just a dish; it's a testament to the power of simple ingredients transformed into a flavorful and satisfying meal. It’s a perfect example of how even busy individuals can prioritize healthy and delicious eating. Enjoy!
