Moroccan Lentils


  • 2 tablespoons olive oil
  • 1 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups green lentils, rinsed and drained
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • Pinch each of salt and black pepper
  • 1/4 cup chopped fresh cilantro


In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.

Add 1⁄3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping