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Lentil Recipe from Morocco

Mediterranean Lentil Recipe - Spicy Stew

Great Mediterranean Lunch or Supper Dish

Looking for a quick and easy lunch or supper Dish?

David has brought this Lentil Recipe from Morocco - given to him by an old and dear friend in Tangiers. We are using a jar of pre-cooked lentils to make it even easier to prepare. You can savour all the Mediterranean flavours of this healthy dish without having to worry about your weight. Just follow the step-by-step instructions to produce this super lentil recipe.

Ingredients for a Light Lunch or Supper for Four

1x 450g./1lb. Jar of cooked lentils....or 250g./9oz dried, soaked overnight and then cooked.
1 Medium Onion - chopped.
1 Medium red pepper - chopped.
4 Plump tomatoes - roughly chopped.
2 Cloves of garlic - chopped.
2 Teaspoons of cumin Seeds.
1 Teaspoon of black peppercorns.
2 Teaspoon of coriander seeds.
2 Small dried chillis.
2" Stick of cinnamon.
EVOO - extra virgin olive oil to fry.
100ml. cold water.
Salt.
A tub of natural greek yogurt.
6 Mint leaves - chopped.

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Method

OK - First Roast all the spices in a dry non stick fry pan - which you can use again to cook the rest of the ingredients.

Put them to one side and fry your onions and red peppers in plenty of olive oil.
Then turn down the heat and add the Garlic.
Cook for two minutes.
Pound your spices in a pestle and mortar (or use a coffee grinder) - with a little salt, and add them to the pan.

Add the chopped tomatoes and the lentils with their liquid.

Add the water and give it a good Stir.
Now let it reduce until all the liquid is absorbed.
Turn into a serving dish - add the yogurt - sprinkle with the mint leaves - and serve straight away with our crusty bread recipe .