The Ultimate Hearty & Healthy Bowl

Moroccan Lentils are not just a side dish; they are a flavorful, protein-packed meal. Unlike other lentil soups, the Moroccan version is thick, savory, and bursting with the warmth of cumin and paprika.

🛒 Ingredients

🧆 The Base: 500g (1.1 lbs) of Brown or Green Lentils (washed and soaked for 30 mins).
​🧅 Aromatics: 1 large onion (finely grated) + 3 cloves of garlic (minced) 🧄.
​🍅 The Sauce: 2 ripe tomatoes (grated) + 1 tbsp Tomato paste (optional for extra color).
​🌿 The Herbs: A generous handful of finely chopped Cilantro and Parsley.
​🧂 The Spices: 1 tsp Cumin, 1 tsp Paprika (Piment doux), 1 tsp Ginger, ½ tsp Turmeric, Salt, and Black Pepper.
​🫒 The Fat: 3 tbsp Olive Oil.
​🥕 Optional Veggies: 1 small carrot (diced) or a potato for extra heartiness.
​🌶️ The Kick: 1 Dried chili pepper (Sudania) or a fresh hot pepper.
​🍋 The Finish: A squeeze of fresh Lemon juice or a drizzle of olive oil

👩‍🍳 Cooking Instructions

1. The Sauté
   ​In a heavy-bottomed pot (or pressure cooker), heat the Olive Oil 🫒 and sauté the Onion 🧅 and Garlic 🧄 until soft. Add the Grated Tomatoes 🍅 and the spices (Cumin, Paprika, Ginger, Turmeric, Salt, Pepper). Let them simmer for 5 minutes to create a thick “Shroula” base.

2. Adding the Lentils
   ​Drain the Lentils 🧆 and add them to the pot along with the chopped Herbs 🌿 and the Carrot (if using). Stir everything together so the lentils absorb the spices.

3. Simmering
   ​Pour in about 1.5 liters of water (enough to cover the lentils by 2 inches). Close the pot and cook on medium heat.
   ​If using a pressure cooker: 20–25 minutes.
   ​If using a regular pot: 40–50 minutes (until the lentils are tender and the sauce has thickened).

4. The Final Touch
   ​Once the lentils are cooked and the sauce is “Melbi” (velvety), check the seasoning. Add the Tomato paste if you want more richness. Serve hot in a bowl with a squeeze of Lemon 🍋.