<h1 class="pgc-h-arrow-right" data-track="1" > spicy Moroccan spice lentils</h1>
Lentils have no boundaries. They are perfect for high-protein, high-fiber foods that add almost any flavor. When it comes to taste, we love spices. This dish is inspired by the moroccan flavor. Think paprika, turmeric, coriander, and pepper.
If you like spicy smoked lentils, this recipe is for you. Let me show you how!
<h1 class="pgc-h-arrow-right" data-track="8" >What is Moroccan spice? </h1>
Some of the spices commonly found in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron and turmeric. A mixture called Ras El Hanout is also commonly used in Moroccan cooking. It includes spices such as fennel, cardamom, cinnamon, ginger, nutmeg, turmeric and chili pepper.
This 30-minute recipe starts with cooking lentils.
To create a super-delicious and fast sauce, we mix red bell peppers with spices like turmeric, paprika and cayenne. Tomato sauce increases the depth of flavor and apple cider vinegar adds a little acidity. It's the perfect combination of bold flavors we've been looking for.
All that's left to do is add some fresh herbs to the lentils, like parsley, and stir to mix. Yes, it's that easy!
Hope you enjoy these lentils.
This will be the perfect side dish to add to salads, wraps, sandwiches, rice bowls and more! We have a recipe about Moroccan eggplant coming soon, so stay tuned!
<h1 class="pgc-h-arrow-right" data-track="19" > spicy Moroccan spice lentils</h1>
Delicious 30 minute Moroccan spice lentils with paprika, chili pepper, tomato and fresh vanilla. This is a healthy plant-based pasta that can be added to nutrition bowls and salads!
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serving Size: 1 serving
Course: Side dishes
Type of cuisine: Moroccan, vegetarian
Frozen: 1 month
Hold: 4-5 days
<h1 class="pgc-h-arrow-right" data-track="32" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="34" > lentils</h1>
2 cups water
1 cup green lentils (rinse and drain)
<h1 class="pgc-h-arrow-right" data-track="37" > sauce</h1>
1 large red pepper (or use 2 small), remove the seeds and chop
2 tablespoons tomato sauce
1 1/2 Tbs. coconut sugar or maple syrup (or stevia flavored)
1/2 teaspoon sea salt
1 tablespoon smoked or sweet paprika
1 tsp cumin powder
1/2 teaspoon parsley powder
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon chili pepper
1 1/2 tbsp apple cider vinegar (or lemon juice)
3/4 cup freshly chopped parsley
<h1 class="pgc-h-arrow-right" data-track="52" > production instructions</h1>
First bring the water to a boil, add the lentils and cook the lentils. boil. Then reduce heat to low temperatures and simmer (without lid) for about 20 minutes or until the lentils are soft.
Meanwhile, add bell peppers, ketchup, coconut sugar, sea salt, paprika, cumin, ginger, turmeric, chili pepper and apple cider vinegar to food processors or small blenders. Stir and mix thoroughly.
Taste and adjust the flavor as needed, add more ketchup for a deeper flavor, add spices for more overall flavor (especially paprika), chili pepper for heating, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
After the lentils are cooked, drain the excess liquid, then add the spice mixture and parsley and stir well (see figure).
Enjoy immediately with salad, rice (or chopped cauliflower) nutrition bowl, and more. Leftovers can be stored in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
note
Nutritional information is a rough estimate.
<h1 class="pgc-h-arrow-right" data-track="60" > nutrition (1 in 6 servings).</h1>
Serving Size: 1 serving
Calories: 147
Carbohydrates: 27 g
Protein: 9.2 g
Fat: 0.6 g
Saturated fat: 0.1 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 167 mg
Fiber: 11 g
Sugars: 5.9 g