SAUCY MOROCCAN-SPICED LENTILS
Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Provided by Minimalist Baker
Categories Side
Time 30m
Number Of Ingredients 16
Steps:
- Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.
- In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
- Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
- Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
- Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.
Nutrition Facts : ServingSize 1 serving, Calories 147 kcal, Carbohydrate 27 g, Protein 9.2 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 167 mg, Fiber 11 g, Sugar 5.9 g
MOROCCAN LENTIL SALAD (HEALTHY)
Oh, yum, yum...I bought a big bottle of whole cloves at Sam's a while ago and found this recipe to use them. It is fantastic. I pretty much followed it exactly, except for the garlic change. I also added two diced Roma tomatoes. It is very healthy--low fat, with only 2 tsp olive oil!!--and authentic-tasting.
Provided by spatchcock
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over lentils to remove any stones and rinse well.
- Stick one onion half with the cloves.
- In a large saucepan, combine water, lentils and the onion stuck with the cloves.
- Bring to a boil over medium heat.
- Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 20 minutes.
- Discard onion.
- Drain lentils and let cool slightly.
- In a bowl, combine lemon juice, olive oil, mint, cumin, coriander, salt and garlic.
- Add lentils and toss to mix.
- Finely chop the remaining onion half and add to the lentils along with the roasted peppers.
- Chill at least 30 minutes to allow flavors to blend.
- Serve at room temperature or chilled.
Nutrition Facts : Calories 249.6, Fat 3.1, SaturatedFat 0.4, Sodium 541.9, Carbohydrate 40.4, Fiber 19, Sugar 2.4, Protein 16
MOROCCAN COUSCOUS AND LENTIL SALAD
Make and share this Moroccan Couscous and Lentil Salad recipe from Food.com.
Provided by Wendys Kitchen
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
- Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
- Cool lentils completely, stirring occasionally.
- In a saucepan bring water to a boil and add couscous and salt.
- Remove pan from heat and let couscous stand, covered, 5 minutes.
- Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
- In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
- Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
- Just before serving, stir in remaining ingredients and season with salt and pepper.
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