For those who grew up with the notion that lentils belong in soups and salads and not much else, or for whom bean dishes in general just don’t hold much appeal, this Moroccan dish will be a bit of a revelation. Who knew that lentils, all on their own, could be so good?!
The traditional Moroccan treatment for these tiny legumes is to stew them until tender in a flavorful sauce with tomatoes, onions, garlic, and hearty quantities of Moroccan spices and herbs. We do notch up the seasoning a bit as we like lentils extra zesty and saucy, but for palates that don’t lean toward a preference for piquant, the seasoning below will suffice.
Moroccan stewed lentils can be served as a side dish or entrée. Many families make them weekly or regularly offer them alongside fried fish. This recipe is the vegetarian version, but meat may certainly be added.
You may find that lentils purchased in American supermarkets tend to cook faster than Moroccan or Middle Eastern lentils, so adjust the cooking time if necessary. Whatever lentils you use, be sure to pick through them to remove any debris or small stones. Wash them thoroughly before cooking. Soaking is not necessary.
The cooking time below is for a pressure cooker, which is regarded as standard cooking equipment in Moroccan kitchens. If simmering the lentils conventionally in a pot, allow for double the time and keep an eye on liquids.
Ingredients
- 2 cups brown lentils (or green lentils)
- 2 or 3 large, ripe tomatoes (grated)
- 1 medium onion (chopped)
- 3 to 5 cloves of garlic (finely chopped or pressed)
- 4 tablespoons chopped fresh parsley and cilantro
- 2 1/2 teaspoons cumin
- 2 1/2 teaspoons paprika
- 1 1/2 teaspoons ginger
- 1/2 teaspoon pepper
- Optional: cayenne pepper (to taste)
- 2 teaspoons salt (or to taste)
Steps to Make It
Depending on how much time you have at your disposal, we have provided two methods for preparing this dish: the pressure cooker method and the stovetop method. Both are equally delicious!
Pressure Cooker Method
- Gather the ingredients.
- Mix all ingredients in a pressure cooker.
- Add 2 liters (about 2 quarts) of water, and bring to a simmer.
- Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender.
- If the lentils are still submerged in sauce, you must reduce the liquids so that the sauce is ample, but not watery.
- Adjust the seasoning if desired.
- Portion into bowls and garnish with some fresh parsley.
- Enjoy!
Stovetop Method
- Mix all ingredients in a heavy-bottomed pot.
- Add 2 liters (about 2 quarts) of water, and bring to a simmer.
- Cover, and simmer the lentils over medium heat for about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.)
- Adjust the seasoning if desired, and serve.
You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, the Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.
