Moroccan Spiced Lentil Curry

Dec 8

Written By Rated V

I love Moroccan food! Last December I had the opportunity to travel to Morocco. Walking down the narrow streets of Marrakech I was fascinated by the street food stands, the smell of fresh bread, colorful spice piles on every corner and the hustle and bustle of the locals. But my favorite thing I ate there was literally the humble lentil stew appetizer served with freshly made bread and chili sauce.

In Morocco the lentils will typically be included with whatever meal you order BUT WOW! When I tried this dish I went to heaven for a bit. The spices they add and they way they cook it was just so comforting and full of flavor that you literally would want to eat this everyday.

So of course, while most people were shopping for argan oil and other souvenirs I was on the hunt for this moroccan lentil spice blend! A common spice blend is called Ras-El-Hanout and adds a magical touch to lentils, tagines and even tofu!

Now that I’m back home I’ve kinda created a creamy fusion of this stew by adding coconut milk for creaminess and butternut squash and cauliflower to get those veggies in for the day.

MOROCCAN SPICED LENTIL CURRY RECIPE

INGREDIENTS

1 cup butternut squash peeled and chopped
1/2 head of cauliflower cut into florets
1 tablespoon cumin seeds
1 tbs Moroccan spice mix Ras-El-Hanout *(see notes for substitutes)
1/4 minced onion
8-10 cloves of garlic, chopped (8 if large cloves)
2 large tomatoes grated * (see notes for substitutes)
1 large TBS tomato paste * (see notes for substitutes)
2 tablespoons ginger, chopped
1 tablespoon turmeric
2 teaspoons sea salt
1 cup dried brown lentils
1 teaspoon cayenne powder, optional
3 cups of water
1 15-ounce canned coconut milk
A few handfuls of cherry tomatoes

Garnish:

1 cup chopped cilantro
Croutons
Pumpkin seeds (pepitas)

INSTRUCTIONS

In a baking pan add cauliflower florets and chopped butternut squash to the baking pan. Season with salt and pepper and tumeric. Bake at 400 F for about 20 min

Heat the coconut oil in a large pot or skillet over medium-high heat. Add onions and cook until softened about 5 min
Add the cumin and spices of choice and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes.

Add the grated tomatoes, tomato paste, ginger, turmeric, and sea salt to the pot and cook, stirring the pot a few times, for 3 minutes. Add the lentils and water and cayenne pepper if using. Bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water.

Once the lentils are soft and the curry is thick, add the coconut milk (save some for garnish if desired) and adjust to taste. I like tomato flavor so to make sure it has that sweet tomato flavor, I add more tomato paste if needed. Bring the pot back to a simmer.