Friday, January 21, 2011

Moroccan Lentils

Moroccan Lentils (adapted from a recipe here)

2 cups lentils
1 can diced tomatoes
1 medium onion, chopped
3 cloves of garlic, finely chopped
4 Tbsp chopped fresh parsley or cilantro
2 1/2 tsp cumin
2 1/2 tsp paprika
1 1/2 tsp ground ginger
1/2 tsp pepper
2 tsp salt
1/2 cup olive oil
(1 lb chopped ham, optional)

Mix all ingredients in a pot, pressure cooker, or slow cooker. Add 2 liters of water and bring to a simmer over medium heat for 30-40 minutes , if cooking on the stove. If using a pressure cooker, cook with pressure for 5 to 10 minutes and allow pressure to drop of its own accord. If using a slow cooker, cook on high for, um, a while until lentils are tender. If sauce is too watery, cook uncovered to reduce.

I use my pressure cooker.

Good served with sour cream and/or grated cheese.

1 comment:

  1. Marcie, I'm so glad you posted this recipe. I've been dreaming about it since last Friday. I have a ton of lentils, so I might have to make it this week.