Friday, March 5, 2010

Core Moroccan Lentils (Vegan) - Moroccan Cooking School

Serves: 6 as side dish 

Difficulty: Easy 

  • 250g dry brown lentils (the whole round ones, not the split ones) or 2 cans of lentils, drained and rinsed (personally, I don't like canned lentils, they are mushy, salty and lack the flavour and texture of dried lentils)
  • 1 large onion, diced small
  • 3 cloves of darlic, diced
  • 1 large tomato, diced
  • 4 TB tomato paste
  • 1/4 cup diced coriander
  • 2 TB diced Italian flat parsley
  • 2 TB Moroccan spices
  • water
  • Salt Pepper
Put lentils in a heatproof dish and add boiling water to about 2 cm above line of lentils. Put lid on and stand for about 2 hours. Alternatively, use 2 cans of lentils, drained and rinsed.
Spray a large nonstick fry pan with oil and fry the onions and garlic for a couple of minutes.
Add chopped tomato, lentils, 3/4 cup water, tomato paste, herbs and simmer for 30 mins, stirring several times and adding a little more water if they start to stick. (Canned lentils, cook for 5 mins)

Not on Core? The total Points for this recipe is 10pts, or 1.5 pts serving 6

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