Moroccan cuisine · Soups & Stews

Lentil Tajine

Brown lentils braised with tomato, garlic and cumin in the tajine until saucy, generously drizzled with olive oil.

Ingredients · for 4 servings

• 300 g brown lentils
• 1 onion
• 4 cloves of garlic
• 3 tomatoes
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika powder (sweet)
• 1/2 tsp turmeric
• 5 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Pick over the lentils and rinse under cold water; finely dice the onion, chop the garlic, and peel and dice the tomatoes.
2. Heat 3 tbsp olive oil in the tajine or a heavy braising pot and sauté the onion with the garlic for 5 min. until translucent.
3. Add the tomato paste, cumin, paprika powder and turmeric and toast for 1 min. until the spices smell fragrant.
4. Stir in the tomatoes and lentils, top up with 800 ml water and braise covered over low heat for 30 min.
5. Remove the lid, season with salt and pepper and simmer uncovered for another 8–10 min. until the lentils are soft and the sauce sits thick around them.
6. Sprinkle with chopped parsley, drizzle with the remaining olive oil and serve straight from the tajine.