Moroccan Spiced Lentils

 

1 tsp turmeric

1 tsp ground dry ginger

½ tsp paprika

¾ tsp salt, or to taste 4 tblsp olive oil

1         small onion, peeled and diced

4 cloves garlic, finely

chopped

2         large tomatoes, finely chopped

¼ kilo whole brown lentils, rinsed

¼ cup minced fresh parsley

¼ cup minced fresh coriander

½ litre water

 

Mix spices together until well blended.

Heat a medium-sized pan over medium-high heat. When  hot, add  olive  oil  and  onion  and            sauté, stir- ring frequently until onion is translucent all the way through Add the garlic and sauté for about 15 seconds. Add the spice mix and stir well, until everything has been coated in oil. Immediately stir in the tomato and salt and turn down the heat to medium low. Let sim- mer for 3 to 5 minutes, until oil starts to pool on the surface.

Add the water and the lentils. Bring to the boil, reduce heat to low, cover, and simmer for 30 to 40 minutes. Check occasionally, adding lemon zest after about 20 mins. When fully cooked, the lentils should still hold their shape, and most of the water should be absorbed. If they look dry, add a bit more water; if too wet, re- move the lid for the last few minutes of cooking. Leave to sit for about 15 minutes to absorb any excess water and finish softening up without over-cooking.

Stir in the fresh lemon juice and the minced coriander and parsley.Taste to adjust the seasonings before serving.

To serve

Can be served in a bowl as a starter, ladled over hot rice or couscous, or as a vegetable accompanying a main dish.