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Morrocan Lentils

Recipe byleylaparra

Make-Ahead Tip: Prepare through Step 4 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.


2 tsp extra-virgin olive oil
2 cups chopped onions
2 cups chopped carrots
4 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp ground pepper
6 cups vegetable broth, or reduced-sodium chicken broth
2 cups water
3 cups chopped cauliflower , (about 1/2 medium)
1 3/4 cups lentils
1 28-oz can diced tomatoes
2 tbsp tomato paste
4 cups chopped fresh spinach, or one 10-oz package frozen chopped spinach, thawed
1/2 cup chopped fresh cilantro
2 tbsp lemon juice

  1. Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes.
  2. Stir in garlic and cook for 30 seconds.
  3. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
  4. Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes.
  5. Stir in spinach and cook until wilted, 5 minutes.
  6. Just before serving, stir in cilantro and lemon juice.



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