These Moroccan spiced lentils just might become one of your favorite lentil dishes! Aromatic spices and wilted greens make these beluga lentils stand out from the rest!
My spice cabinet is stocked with over 80 different herbs and spices….I know. It would practically be illegal for me to NOT experiment with different spice blends. With a main ingredient like lentils, the flavor combination possibilities are endless!
The spice profile of choice for these lentils was Moroccan! Let’s take a look at some common spices essential for Moroccan cooking:
FYI- 10 Popular Spices Used in Moroccan cooking:
Saffron, Cayenne, Cumin, Coriander, Turmeric, Black Pepper , Anise, Paprika, Ginger, and Cinnamon.
Ok, back to the lentils. This dish took me only about 30 minutes to make–and the majority of that time was spent waiting for the lentils to cook. I ended up pairing it with some leftover brown rice I had in the fridge, however, these lentils are delicious eaten alone or even with flatbread.
You guys, these Moroccan spiced lentils are super good. All of the flavors blend so well together! This recipe will definitely be a repeat offender in your kitchen. I literally ate this dish for breakfast, lunch, and dinner for 2 days in a row!….2 days! Give these lentils a try guys. Your tastebuds are due for an exotic journey!
Speaking of exotic journey, here’s another lentil recipe from the blog:
Red Lentil Curry with Spiced Eggplant
Recipe
Moroccan Spiced Lentils & Greens
Ingredients
- 1 cup lentils (green or black) I used black lentils
- 3 cups water
- 1 medium chopped onion
- 2 cloves garlic (minced)
- 1 bay leaf
- 1-2 tablespoons extra virgin olive oil or coconut oil
- 1.5 teaspoons cumin
- ½ teaspoon allspice
- 1 cinnamon stick
- 3-4 cups chopped kale (any greens will do)
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
Instructions
- Rinse lentils and set aside. Next, saute onion in oil on low heat until translucent and golden. Add garlic and saute for another minute, or until fragrant.
- Add spices and cook for about 30 seconds then stir in drained lentils.
- Add the 3 cups of water in and turn heat up to high. Stir up in bay leaf and cinnamon stick. Bring to a boil then turn heat down to low and cover. Let simmer for about 20 minutes.
- Add greens and cook covered for another 5 minutes, or until most of the water is absorbed. Remove cinnamon stick and bay leaves, and serve warm.
- Taste. Adjust spices and/or salt to taste.
If you make this Moroccan Spiced Lentils and Greens recipe, let me know how it turns out! 🙂 Rate it, leave a comment below and share a picture on Instagram with the hashtag #veganfitcarter
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