Creamy Moroccan Lentils

• temps total: 8 minutes

Ingrédients

2 tablespoon olive oil

1 medium onion finely chopped

3 cloves garlic minced

½ teaspoon salt adjust as needed

½ teaspoon ground cumin

½ teaspoon sweet paprika

¼ teaspoon ground ginger

¼ teaspoon black pepper or to taste

2 tablespoon tomato paste

1 medium potato or 2-3 small potatoes, peeled and diced (about 250 g / 8.8 oz)

4 small carrots, diced (150 g / 5.3 oz)

¾ cup dry whole lentils, green or brown work best, rinsed and drained (150 g / 5.3 oz)

2 ½ cups vegetable broth

1 bay leaf optional

2 tablespoon fresh cilantro or parsley chopped

Pairing

bread or rice

Instructions

Chop the onion finely.

1 medium onion

Sauté the aromatics

Heat olive oil in a pot. Add chopped onion with salt and cook until soft and fragrant (about 5 minutes). Stir in minced garlic and cook for 1 minute, stirring.

2 tablespoon olive oil,3 cloves garlic,½ teaspoon salt

Chop the carrots into small dices. Cut them into 2-3 even sections. Slice each section lengthwise into planks about ¼-inch thick. Stack the planks, cut them into long strips, then turn the strips sideways and cut into small cubes.

Peel the potatoes and chop them in a similar size to the carrots. Slice the potato lengthwise into ½-inch thick slabs. Stack 2-3 slabs, cut them into strips, then rotate and cut crosswise into cubes. Aim for even ½-inch cubes so they cook at the same speed as the carrots and lentils.

4 small carrots, diced,1 medium potato or 2-3 small potatoes, peeled and diced

Toast the spices

Add cumin, paprika, ginger, and black pepper. Toast briefly (30 seconds) before adding tomato paste. Cook 1-2 minutes until the paste deepens in color.

½ teaspoon ground cumin,½ teaspoon sweet paprika,¼ teaspoon ground ginger,¼ teaspoon black pepper,2 tablespoon tomato paste

Save this so you don't forget! 🌱