Moroccan Spiced Lentils & Greens
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!
Servings 6 people
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.