With influences from Africa, Arabia, and the Mediterranean, the Moroccan cuisine of today is a reflection of the country’s colorful past, blended with the culinary traditions of both its Arab and Berber inhabitants. Moroccan cooking is strongly characterized by the subtle blending of spices, and Moroccans expertly use them to enhance, rather than mask, the flavor and fragrance of their dishes. The Lentil Hunter is taking us on an exotic journey to this far-away land in search of the ‘World’s Best Lentil Recipes’. To read more about the ways you can incorporate lentils into your diet click through the Canadian Lentils website today!
Lentils are stars in Morocco. They’re a classic part of Moroccan cuisine and a ubiquitous start to most meals, at home or in restaurants. When Moroccans eat out, table service often begins with lots of rustic brown bread and lots of lentil stew to dip it in. This classic combination of whole grains and stewed legumes passed down through generations of Moroccan kitchens is hearty and healthy. Easy and delicious, too!
This recipe is from the Morocco webisode of Lentil Hunter with Chef Michael Smith, which you can watch while attempting this savory dish. Did we mention that this is Morocco’s National Signature Dish?
Moroccan Lentils & Table Bread
- 2 cups Canadian green lentils
- 1 shredded onion
- 1 Tbsp ginger powder
- 1 Tbsp paprika
- 1 Tbsp cumin
- 1 tsp turmeric or curry powder
- 1 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 2 ripe tomatoes, grated through the largest holes of a standard box grater, skin discarded
- 2 Tbsp tomato paste, heaping
- 6 cups water
- Handful tender parsley leaves and stems, lightly chopped
- 1 loaf rustic whole-grain bread for tearing and sharing
- Measure all the ingredients, except the parsley and bread, into a medium sauce pan. Over medium high heat, while stirring gently, bring the works to a full, furious boil. Adjust the heat, lowering the pace to a slow, steady simmer.
- Cover and continue cooking until the lentils are tender and delicious, about 30 minutes.
- Turn off the heat and rest for 10 minutes or longer as you ready the rest of your meal. At the last minute, stir in the parsley. Pour the dip into one large festive bowl or several smaller ones. Serve and share with lots of rustic bread for tearing and dipping.