Moroccan Spiced Lentils

Moroccan Spiced Lentils

French Puy lentils or their counterparts, the Italian Castelluccio lentils, are considered by many the best. They are smaller and firmer than the brown lentils and the choice in dishes where the lentils need to keep their shape like salads and side dishes. This simple dish is elevated by the piquant spices “a la marocaine”.

Servings: 4

Time: 40 minutes


  • 1 1/2 cups (300 g) Puy or Castelluccio lentils
  • 2 tsp Turmeric
  • 1 cup (140 g) carrots, diced
  • 1 cup (150 g) green beans, trimmed and cut into 3-inch (7,5 cm) pieces
  • 5 cups (1,25 L) low salt vegetable stock
  • 1/4 tsp Cayenne pepper
  • 1 cup (30 g) flat-leaf parsley, finely chopped
  • 1 small onion, finely chopped
  • 2 Tbsp olive oil
  • 1 tsp fresh grated ginger
  • 3 garlic cloves, finely minced
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp cumin seeds
  • 2 Tbsp tomato paste
  • salt and freshly ground pepper to taste
  • yogurt to serve


Bring the vegetable stock to a boil in a saucepan. Add lentils and turmeric. Add salt and pepper, if you like. Partially cover the saucepan and reduce the heat to a simmer. Cook lentils for about 15 minutes or just until they begin to soften. Add the carrots, green beans, Cayenne pepper and half the parsley. Cook veggies and lentils until they are done, about 10 minutes longer.

While the lentils are cooking, combine ginger, garlic, coriander and ground cumin in a small bowl. Add the tomato paste and about 3-4 tablespoons of water bit by bit to thin the paste. Set aside.

Heat 2 tablespoons olive oil in a small skillet over medium heat. Add the cumin seeds. Cook for 5 seconds or until seeds start to sizzle. Add the chopped onion and cook until the onion starts to get translucent, about 5 minutes. Add the tomato/spice paste to the onions and cook for about 3 minutes or until it starts thickening. Add onion/spice paste to the lentils. Stir gently and let it simmer for about 5 minutes over low heat to allow flavors to mingle. Adjust seasonings, if necessary. Add the remaining parsley and serve with a yogurt dollop on top.

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