Moroccan Spiced Lentils

Yield
6 Servings
Preparation time
10 minutes
Cooking time
20 minutes
Total time
30 minutes
Ingredients
3 cups water
1 1⁄2 cups dry green lentils (rinsed and drained*)
3 cloves garlic
1 medium onion (peeled and cut in quarters)
1 large red pepper (seeded and cut in quarters)
12 ounces can tomato paste
3 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 teaspoons smoked paprika
1 1⁄2 teaspoons cumin
1 1⁄2 teaspoons ginger
1 teaspoon tumeric
1⁄4 teaspoon cayenne
1⁄2 teaspoon salt
1⁄2 cup fresh cilantro (chopped)
Instructions

*If substituting brown or red lentils, use the recommended cook time on the package.

In a medium pot, boil water. Add lentils; return to a boil, stir once, then turn heat to medium-low and cover, simmering for about 15 minutes or until tender. Remove from heat and drain any excess water from lentils using pot lid. Meanwhile, in a large food processor, puree garlic through vinegar. Stir the pureed sauce into the pot of drained lentils. Simmer until hot, sprinkle with cilantro, and serve. Pair spiced lentils with khobz (a traditional Moroccan flatbread), meats, rice bowls, and salads.

Notes

Per serving: 310 calories, 2 grams fat (0 grams saturated fat), 58 grams total carbohydrates, 285 milligrams sodium, 0 milligrams cholesterol, 22 grams fiber, 20 grams protein.