Moroccan stewed lentils are very flavorful. They can be made with or without meat, and can be served as a side dish or entrée. This recipe is the vegetarian version.
Lentils purchased in American supermarkets tend to cook faster than Moroccan or Middle Eastern lentils, so adjust the cooking time if necessary. Whatever lentils you use, be sure to pick through them to remove any debris or small stones. Wash them thoroughly before cooking.
The cooking time below is for a pressure cooker. If simmering the lentils in a pot, allow for double the time.
Serves four as an entrée.
- 2 cups lentils
- 2 or 3 tomatoes, grated
- 1 medium onion, chopped
- 3 cloves of garlic, finely chopped or pressed
- 4 tablespoons chopped fresh parsley or cilantro
- 2 1/2 teaspoons cumin
- 2 1/2 teaspoons paprika (some hot, if desired)
- 1 1/2 teaspoons ginger
- 1/2 teaspoon pepper
- 2 teaspoons salt
- 1/3 cup olive oil
Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
Pressure cooker method. Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve.
Pot method. Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
Scoop up the lentils with crusty bread, or eat them with a spoon.
