Saucy Moroccan Spiced Lentils Food

SAUCY MOROCCAN-SPICED LENTILS

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.

MOROCCAN-SPICED SCALLOPS WITH LENTILS

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.

SPICY MOROCCAN LENTIL SOUP

Steps:

• Heat oil in 12-cup soup pot, and saute' onion and pepper until soft. add garlic and cook 1 minute more.
• Add salt, spice blend, and cilantro, blend well.
• Add broth and lentils, bring to boil, then reduce heat and simmer for 45 minutes, or until lentils are soft. Add wine halfway through. Add more broth or water if the soup is becoming too thick.

MOROCCAN SPICED LENTIL SOUP

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.