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 SPICED RED LENTIL SOUP
Steps:
- Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
- Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.
MOROCCAN-SPICED SCALLOPS WITH LENTILS
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal High Fiber Dinner Scallop Lentil Healthy Cinnamon Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
- Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
- Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.
MOROCCAN SPICED LENTIL SOUP
Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In Dutch oven, bring water to a boil.
- Add lentils; return to a boil.
- Reduce heat; simmer 10 minutes.
- Meanwhile, spray large nonstick skillet with nonstick cooking spray.
- Heat over Medium-High heat until hot.
- Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
- Add onions to lentils.
- If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
- Add to lentil mixture.
- Stir in all remaining ingredients.
- Cover: cook 20 minutes.
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
MOROCCAN SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
More about "moroccan spiced lentils food"
MOROCCAN SPICED LENTILS - CONTENTEDNESS COOKING
From contentednesscooking.com
4.5/5 (8)Total Time 30 minsCategory Dinner, Lunch, VeganCalories 276 per serving
- Heat a pot with a bit of oil or vegetable broth for an oil free version. Add garlic and optional onions. Fry them for around 4 minutes. Then add lentils and chopped tomatoes.
- Finally, season with cumin, paprika spice, and optional Ras el Hanout. Let everything simmer on medium heat for around 20 minutes until lentils are soft and tender but leave some texture.
SIMPLE MOROCCAN LENTILS | CHEF HEIDI FINK
From chefheidifink.com
Reviews 22Estimated Reading Time 6 mins
MOROCCAN SPICED LENTIL & CHICKPEA SOUP | REBEL RECIPES
From rebelrecipes.com
CHICKEN AND LENTILS WITH MOROCCAN SPICES RECIPE | BON …
From bonappetit.com
MOROCCAN SPICED LENTILS - TASTY KITCHEN
From tastykitchen.com
5/5
MOROCCAN-SPICED SCALLOPS AND LENTILS RECIPE | BON APPéTIT
From bonappetit.com
MOROCCAN LENTIL AND CHICKPEA SOUP | IGA RECIPES
From iga.com.au
COLM O'GORMAN: WARM UP WITH THIS COMFORTING MOROCCAN …
From irishexaminer.com
SAUCY MOROCCAN-SPICED LENTILS - RECIPES
From nicholaswilde.io
MOROCCAN SPICED LENTILS & GREENS | THAT GREEN LYFE
From thatgreenlyfe.com
MOROCCAN SPICED LENTILS AND BLACK RICE RECIPE | SIDECHEF
From sidechef.com
MOROCCAN SPICED LENTILS – FLEXITARIAN KITCHEN
From flexitariankitchen.com
MOROCCAN SPICED RED LENTIL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE(TRIED): MOROCCAN SPICED RED LENTIL SOUP - RECIPELINK.COM
From recipelink.com
EXOTIC MOROCCAN SPICED LENTIL CURRY | COUNTRY LIFE NATURAL FOODS
From countrylifefoods.com
THOMASINA MIERS’ RECIPE FOR MOROCCAN-SPICED LENTIL AND CARROT …
From theguardian.com
SAUCY MOROCCAN SPICED-LENTILS BY MINIMALIST BAKER
From africanvibes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love