[Recipe] Khadija’s Moroccan Lentils – Oil-free – Unprocessed – Vegan

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Khadija's Moroccan Lentils – Oil-free – Unprocessed – Vegan
 
Prep time
Cook time
Total time
 
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Recipe type: low-fat, whole-food, plant-based, vegan, no oil, no salt, no sugar
Cuisine: Moroccan
Serves: 4
Ingredients
  • 440g dry lentils, preferably Puy lentils / French lentils soaked overnight.
  • 6 tomatoes, chopped
  • 1 large onion, chopped
  • 20 g coriander (a few sprigs), chopped
  • 20 g parsley (a few sprigs), chopped
  • zest of half a lemon, sliced off with a knife (only the yellow part, not the white inside) and cut in small bits. Do not grate!
Spices
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 2 tsp ground turmeric
  • 1 tsp ground paprika
  • 1 tsp ground black pepper
  • 1 tsp ground chilli
Instructions
  1. Water-fry the onions until caramelised/browned. If you want to save time, skip caramelisation, just put the onions in the pot.
  2. Immediately add tomatoes, enough water for the spices to be in generous amounts of water (about 1 cup or ~ 230mL should do)
  3. Add all the spices and lemon, stir well, cover, set on medium heat and let boil for 5~10 min.
  4. Add the lentils, stir well, and fill the pot with enough water to cover a few centimetres over the top of the lentil surface.
  5. Cover only until it starts to boil, then let cook on medium heat for until the lentils are soft.
  6. Check now and then if more water is needed. You want to end with creamy lentils like in the picture, not watery nor dry either.
  7. Turn off the heat and set aside.
  8. Add the chopped greens (coriander + parsley) and stir.
Notes
Feel free to play around with adding the following (to taste):
Some salt-free concentrated tomato paste that uses only tomatoes, or more tomatoes well reduced.
Carrots
Celery
Baked shiitake mushrooms (chopped) for a bit of a chew, or other mild-tasting mushrooms. If using shiitake mushrooms, make sure to bake them first, otherwise their taste would be overpowering and throw the flavours off-balance.

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