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Moroccan Lentils

2 tomatoes (about 400g) or a small can of peeled tomatoes

Vegetarian Vegan Having dinner Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 30 minutes
Energy: 385 kcal / serving

Instructions

  • 1.   1- Peel and finely chop the onions and garlic cloves. Trim and peel the carrots. Rinse them and cut them into slices.
  • 2.   2- If you chose to use fresh tomatoes: wash them and peel them (immerse them in boiling water for 2 minutes to facilitate this step), then cut them into small pieces. Wash and chop your parsley. Set aside.
  • 3.   3- In a large skillet or tajine, sauté your onions and carrots over medium heat for about 8 minutes, until they are lightly golden.

    4- Then add the tomatoes, garlic, tomato paste, and fresh parsley. Mix.
  • 4.   5- Pour in the lentils, and cover everything with 1 liter of water. Add all your spices, salt, pepper, and bay leaf, and mix.

    6- Cook covered for about 35 minutes, until the lentils and carrots are tender. Feel free to add a little water during cooking if needed.
  • 5.   7- Enjoy!

Ingredients for servings

  • 400 g of dry green lentil
  • 2 medium carrot
  • 2 medium onion
  • 400 g of tomato
  • 2 teaspoon of tomato paste
  • 2 medium garlic clove
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of paprika
  • 1 pinch of dried bird's eye chili
  • 1 leaf of bay leaf
  • ½ bunch of parsley
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    385 kcal
    19 %
  • Fat
    2,23 g
    3 %
  • of which saturated
    0,34 g
    2 %
  • Carbohydrates
    60,66 g
    23 %
  • of which sugar
    8,77 g
    10 %
  • Protein
    27,89 g
    56 %
  • Fibers
    11,66 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.