January 24, 2010

Moroccan Lentils

Moroccan food is one of my favorites. The dishes are fresh and festive. But what I like most are the simple dishes, those with just a few ingredients showcasing a vegetable or bean. The following recipe is a simple lentil dish that is full of warm spices. It is a common village meal, and is best eaten with bread.

The spice blend used here is ras el hanout. If you can't find this in your grocery, you can make it yourself. I tell you how in this article.

The directions below make use of a pressure cooker. If you don't have one, you can make this in a regular pot; just double the cooking time to about 30 minutes.

Berber Lentils


2 T olive oil + 1 T butter
1 onion, finely chopped
2 cloves garlic, minced
2 t ras el hanout
1 t sugar
1¼ c green or brown lentils, sorted and rinsed
2 c water (2½ c if not using a pressure cooker)
handful of cilantro or parsley


1. Heat the oil and butter in the pressure cooker or saucepan. Stir in the onion and garlic and cook 2-3 minutes, until they begin to color. Stir in the ras el hanout and sugar.

2. Add the lentils and stir well to coat. Add the water. If using a pressure cooker, bring to high pressure and maintain for 15 minutes. If using a regular pot, bring to a boil, then gently simmer for about 35 minutes.

3. Season to taste with salt and pepper and sprinkle cilantro or parsley over them.

No comments:

Post a Comment