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This Moroccan lentils recipe is exactly what your meal-prep dreams are made of—killer flavor, practically zero fuss, and hearty enough to keep you fueled through a zombie apocalypse (or just your workweek). Load up your bowls now, stock your fridge for later, because the flavor stays bangin' from the first scoop to the last leftover.
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Aaaaand I think you'll agree I've nailed it! This recipe is loaded up with warming Moroccan spices like cinnamon, coriander, and cumin that create authentic flavors of Morocco.
Packed with brown lentils, fresh herbs, and veggies, it's like a nutritional powerhouse that pairs effortlessly with other Moroccan food favorites like comforting loubia, harira, Moroccan rice, or flaky msemen. Perfect comfort food for those colder months!
Whether you're a lentil-lifer or just trying to cut back on meat, you're about to freakin' crush it with this traditional recipe from moroccan cuisine!
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🥰Why you’ll adore this Moroccan lentils recipe
✊ Vegan AF & GF: Like all my vegan Middle Eastern recipes, these Moroccan lentils have no butter, chicken stock, or cholesterol at all. Looking for vegan gluten-free recipes that effortlessly satisfy your fam? Ding ding ding! This is it, m'love.
⏱️ One-Pot Wonder: From start to finish in 40 minutes (don't freak out, only about 10 mins of that is active prep time). This cooking time makes it ideal for creating delicious meals even on busy weeknights. This one-pot meal requires minimal cleanup.
🛒 Pantry-Friendly: Made with ingredients you probably already have chillin' in your kitchen, this recipe won't send you running to the grocery store—perfect for last-minute meal prep. You might even have everything in your own kitchen right now!
✅ Tested and Approved Worldwide: Like all of the vegan recipes I share, once I dialed this recipe in, I tossed it out to my crew of hundreds of testers from across the globe, and they smashed it!
🤘Learn to make killer vegan Middle Eastern food
This guide to my most popular plant-based Middle Eastern recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🥣 Moroccan lentils Ingredients
The Lentils
My faves for making this recipes with are small brown lentils, French lentils or black beluga lentils. Regular green lentils or even whole mung beans can also be used if that's what you have in your pantry. There are many different types of lentils that work well here!
Don't use red lentils, which will fall apart too much and are better off for making Lebanese lentil soup or red lentil dahl. Though red lentils can be used if you're looking for a creamier texture, similar to creamy soups.
Cumin Seeds
After someone gave me a jar of them as a gift, I’ve been an absolute shill for the wild mountain cumin seeds from Burlap and Barrel—they seriously level up the flavor with an earthy, peppery aroma, making other cumin seeds look kinda lame.
But, listen, if it’s what you have on hand, don’t stress. Regular ol’ cumin seeds are totally fine, or just go for half the amount if you're rolling with ground cumin.
Get my fave cumin seeds for free!
Using this link, add the wild mountain cumin to your cart, spend at least $15 on some of the other absurdly good spices from Burlap & Barrel (they all seriously slap) and the bottle of this bangin' wild mountain cumin becomes FREE, and you will love it so much.
Cinnamon Stick
Cinnamon brings a warm, subtle sweetness that's a total staple in Moroccan cooking.
I think these lentils are super-nice, made with a regular cinnamon stick (about 4 inches/10 cm) for the perfect infusion as your lentils simmer. If you're out, ground cinnamon works fine, just use about 1 scant teaspoon. Some people also add bay leaves for extra depth of flavor.
Kasuri Methi
Kasuri methi sorta revolutionized my cooking when I started using it—mind-blowing after more than 25 years as a professional chef! Seriously, how TF did I cook Indian food for so long without this?
Its sweet aroma upgrades the living heck out of recipes like Punjabi soya chaap, vegan chana masala, and rajma chawal. If you can't snag some, swap with ½ teaspoon ground fenugreek seeds or leave it out. You could also experiment with curry powder for a different flavor profile.
Dried Chilies
Gives a steady heat that gradually develops without overshadowing the other spices. Byadagi chilies are milder, while Thai chilies or hot peppers are much hotter. You can substitute with 1-2 teaspoons of harissa sauce, depending on how much heat you want. A pinch of cayenne pepper works as well for those who want an extra kick.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Moroccan Lentil Soup
Moroccan lentil soup, harira, is more brothy compared to the Moroccan lentils recipe, which is more of a side dish style. The soup has a lighter, more liquid consistency, perfect for slurping with a spoon, while the lentils in the other dish are thicker and heartier.
Turkish Lentil Soup
Ezogelin is made with split red lentils, Turkish pepper paste, herbs, and rice. Again, like harira, it’s a soup, not a side.
Preserved Lemon & Olive Lentils
After cooking is complete, stir in ¼ cup of chopped preserved lemon and ½ cup of pitted green olives for an authentic Moroccan flavor profile. Since both preserved lemon and olives bring their saltiness, be sure to adjust the salt in the recipe accordingly.
📖How to make Moroccan lentils
Ready to crush these Moroccan lentils on the first go? Check out the step-by-step photos and tips below. Or skip all that and head straight to the recipe card at the bottom. I won’t judge (much).
Step One
Fresh Rinse of Bel-Air
Rinse the lentils under cool running water to get rid of any dust or debris, and drain well. Set aside.
Step Two
Sauté It Ain’t So:
Heat the olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, add the onion and sauté over medium heat for 4-5 minutes, stirring occasionally until softened and lightly golden.
Step Three
Spice to Meet You:
Add the garlic, coriander, cloves, cumin seeds, cinnamon stick, kasuri methi, and dried chilies. Continue to sauté over medium heat for 2 minutes, stirring constantly to toast the spices without burning them.
Step Four
Lentil The Break of Dawn:
Add the carrot, lentils, water and salt. Stir thoroughly to combine the ingredients. Increase the heat to medium-high and bring the mixture to a boil.
Step Five
Sim Simmer, Who’s Got The Keys to My Bimmer:
Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally to prevent sticking, until most of the water has been absorbed into the lentils.
Step Six
Field of Greens:
Stir in the spinach and herbs and let them wilt in the hot lentils for a minute or two.
Step Seven
Stick it to Cinnamon:
Remove the cinnamon stick if used. Serve hot as a side, over Persian rice or Egyptian rice. If desired, garnish each serving with fried onions, a little dollop of toum, parsley leaves, and cilantro leaves.
💡Serving Ideas
Pair these Moroccan lentils with a fresh pearl couscous salad or some kisir that’s got a nice crunch from hazelnuts and sweetness from pomegranate seeds. Bolani or fluffy kuboos are perfect for scooping up all the good stuff, and either harissa hummus, Lebanese baba ganoush, or mutabal’s smoky creaminess is a no-brainer.
We respect dessert here! Save some room for Irmik helvasi or vegan pistachio baklava. It’s flaky, sweet, and absolutely worth it.
👉Top tips
- Rest the Dish Before Serving: Let the lentils sit covered for 10 minutes after cooking. If there is still a little water in the pot than you would like, let them sit uncovered to let some of that steam off.
🤷♀️ Recipe FAQs
Regular green lentils can work, but they cook a bit differently. They’ll hold their shape better than brown lentils, so you’ll get a slightly firmer texture. Just keep an eye on them and adjust the cooking time to around 30-35 minutes for the perfect bite!
Yes! Use the sauté function for the initial steps, then pressure cook on high for 10 minutes with natural release for perfect lentils.
A slow cooker also works well, although, like the name suggest it's slow AF. So it's kinda a set it and forget it thing while your lentils cook while you are away at work at your job in the toothpasta factory, or whatever...
🧊 Refrigerating: Allow the lentils to cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days.
❄️ Freezing: Transfer cooled lentils to freezer-safe containers, leaving about one inch of headspace to allow for expansion. Freeze for up to three months. Label with the date and contents for easy identification. This makes a great instant pot freezer meal for busy days.
🌡️ Thawing: Move frozen lentils to the refrigerator and allow to thaw overnight. For quicker thawing, place the sealed container in a bowl of cool water, changing the water every 30 minutes until thawed.
🔥 Stovetop Reheating: Transfer lentils to a saucepan and heat over medium-low heat, stirring occasionally. Add a splash of water or vegetable broth if the mixture seems dry. Heat for 7-8 minutes until heated through, stirring regularly to prevent sticking.
⚡️ Microwave Reheating: Place a single portion in a microwave-safe bowl, cover loosely with a microwave-safe plate. Heat on medium power for 2 minutes, stir, then continue heating in 30-second intervals until thoroughly heated. Let stand for one minute before serving, as microwave temperatures can vary.
✌️You’ll love these vegan Middle Eastern recipes too:
Learn the secrets to perfect falafel in this fun cooking class with Chef Adam Sobel!
Moroccan Lentils
Ingredients
- 1 cup brown lentils
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 teaspoon coriander
- ¼ teaspoon ground cloves
- ½ teaspoon cumin seeds
- 1 cinnamon stick or ½ teaspoon ground cinnamon
- 1 teaspoon kasuri methi
- 3 dried chilies such a byadagi, chile arbol, or dried thai chilies
- 1 ½ cup carrot peeled and sliced 1 cm.
- 2 cups bunched spinach (or frozen spinach) chopped
- ½ cup parsley chopped
- ½ cup cilantro chopped
- 3 ¼ cups water
- 1 ½ teaspoon salt or to taste
Optional Garnishes:
- Fried onions
- Parsley leaves
- Cilantro leaves
Instructions
- Rinse the lentils under cool running water to get rid of any dust or debris, and drain well. Set aside.
- Heat the olive oil in a large pot over medium heat. After 90 seconds, when the oil is hot, add the onion and cook over medium heat for 5 minutes, stirring occasionally until softened.
- Add the garlic, coriander, cloves, cumin seeds, cinnamon stick, kasuri methi, and dried chilies. Continue to sauté over medium heat for 2 minutes, stirring constantly to toast the spices without burning them.
- Add the carrot, lentils, water and salt. Stir thoroughly to combine the ingredients. Increase the heat to medium-high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 30-35 minutes, stirring occasionally to prevent sticking until most of the water has absorbed into the lentils.
- Remove the lid and stir in the spinach and herbs, letting them just wilt for a few minutes into the lentils.
- Remove the cinnamon stick if used. Serve hot as a side, or over rice. If desired, garnish each serving with fried onions, parsley leaves, and cilantro leaves.
Notes
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Cy says
Yes, please!
Meg says
Bloody wonderful. Flavours taste like you’ve spent hours in the kitchen—but no. Simple as, hands off, quick.