Lentils are served once a week in Morocco. Mostly on a Saturday with a side freshly fried sardines. They are delicious, nutritious, cheap, gluten free, and vegan. I believe that lentils are overlooked in many cuisines, although they are fantastic with so much flavour for very little money. Moroccan lentils are tasty with subtle cumin and paprika taste and a hint of chilli. Honestly I cannot recommend it enough !!!
Prep the lentils
Measure: 400 g brown lentils (traditional Moroccan type).
Soak: in 1 L water overnight or at least a few hours — soaking makes them cook faster and stay creamy.
Start the base
Pour: 60 ml olive oil into a wide pan — just enough to coat the bottom.
Add: 3 crushed garlic cloves.
Sauté: on medium-high heat until lightly golden and fragrant.
Add the onions
Add: 200 g grated onion.
Cook: 2–3 minutes until softened and sweet.
Build the flavor
Add spices:
• 2 tsp salt
• 2 tsp cumin
• 2 tsp paprika
• 1 tsp turmeric
• 1 tsp ginger
• ½ tsp black pepper
• ¼ tsp chili powder (optional if you like heat)
Stir well to bloom the spices in the oil.
Tomato & herbs
Add: 2 Tbsp tomato paste, stir to coat everything.
Add: 1½ Tbsp chopped parsley + 1½ Tbsp chopped cilantro.
Add: 400 g tomato purée and mix well.
(At this point, it already smells incredible — you could spread it on bread as an appetizer.)
Add lentils & water
Add: soaked and drained lentils.
Pour: 1.3 L water.
Mix, cover, and cook 15 minutes on medium-high heat.
Simmer & thicken
Uncover, stir to prevent sticking, then reduce heat to medium.
Cover again and cook another 35 minutes, stirring occasionally.
Check doneness
Taste: lentils should mash easily with a spoon.
Adjust salt if needed.
Add: one whole green chili on top, cover, and steam 10 minutes.
If still firm after 1 hour, add a little water and keep simmering until soft.
Serve
Serve warm with bread, a side of sardines (classic combo), small salads, and harissa.
Eat with a spoon or a piece of khobz, and enjoy the earthy, comforting flavor.
