Moroccan Lentils
These Moroccan lentils are packed with flavor, slow-simmered with cinnamon, cumin, and coriander to create that rich, earthy vibe you’ve been craving. Ready in less than 40 minutes with just one pot, this banger is the mix of comfort and delicious your lentil-loving heart has been yearning for.
Servings: 5 Cups
Calories: 205kcal
Cost: $6
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
🛌 Chill Bill:
After cooking, cover and rest the lentils for 10 minutes. If they seem too wet, uncover and let the steam escape before serving.
Nutrition
Calories: 205kcal | Carbohydrates: 32g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 750mg | Potassium: 670mg | Fiber: 15g | Sugar: 4g | Vitamin A: 8254IU | Vitamin C: 19mg | Calcium: 83mg | Iron: 4mg