Moroccan Spiced Green Lentils
Moroccan Spiced Green Lentils are a wholesome and aromatic side dish made with tender green lentils, tomatoes, garlic, onions, and warming spices. Finished with fresh coriander, this simple recipe pairs beautifully with grilled meats, roasted vegetables, or warm flatbread.
Equipment
- Large heavy-based saucepan or tagine
- Knife
- Measuring spoons
- Serving spoon
Ingredients
- 400 g can chopped tomatoes
- 2 onions finely chopped
- 2 tablespoons argan oil
- 2 teaspoons ground fenugreek
- 2 teaspoons ground turmeric
- 225 g dried green lentils rinsed and drained
- 4 garlic cloves finely chopped
- 750 ml water
- 2 teaspoons sugar
- Small bunch fresh coriander finely chopped
- Sea salt
- Black pepper
Instructions
- Heat the argan oil in a tagine or heavy saucepan over medium heat.
- Add the onions and garlic.
- Cook for about 3 minutes until softened.
- Stir in the turmeric and fenugreek.
- Add the lentils and stir to coat well.
- Mix in the chopped tomatoes and sugar.
- Pour in the water.
- Bring to a gentle boil.
- Reduce the heat.
- Cover and simmer for about 30 minutes until the lentils are tender.
- Add a little extra water if needed during cooking.
- Stir in half of the chopped coriander.
- Season with sea salt and black pepper.
- Garnish with the remaining coriander before serving.
- Serve warm.
Notes & Wine Advice
Recipe Notes
Rinse the lentils thoroughly before cooking to remove any dust or small stones. Keep the lentils gently simmering so they become tender without turning mushy. Fresh coriander added at the end gives the dish its bright, authentic finish. Serve alongside grilled meats, roasted vegetables, couscous, or warm flatbread for a complete meal.Wine Advice
A fruity Grenache complements the warm spices and tomatoes beautifully. For a fresh white option, enjoy a chilled Viognier with this flavorful lentil dish.Nutrition values
Calories: 245 kcal | Carbohydrates: 34 g | Protein: 12 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 240 mg | Sugar: 7 g