Moroccan spiced lentils

Ingredients

Lentils

• 2 cups (480 ml) water
• 1 cup (192 g) green lentils, rinsed and drained (or canned lentils)

Sauce

• 3 cloves garlic
• ½ onion or 2 small shallots, chopped
• 1 large (or 2 small) red bell pepper
• 2 Tbsp tomato paste
• 1 ½ Tbsp coconut sugar or maple syrup
• ½ tsp sea salt, plus more to taste
• 1 Tbsp smoked or sweet paprika
• 1 tsp ground cumin
• ½ tsp ground coriander
• 1 tsp ground ginger
• ½ tsp ground turmeric
• ½ tsp cayenne pepper
• 1 ½ Tbsp apple cider vinegar (or lemon juice)
• ¾ cup fresh chopped parsley or cilantro

Steps

1. Cook the lentils: bring the water to a boil, add the lentils and return to a boil. Reduce to low and simmer uncovered for about 20 min, until tender.
2. Meanwhile, add all the sauce ingredients (except the parsley) to a food processor or blender and mix thoroughly.
3. Taste and adjust, adding more tomato paste, spices, cayenne, sugar, vinegar or salt as needed.
4. Once the lentils are cooked, drain off any excess liquid, then stir in the sauce and parsley until well combined.
5. Enjoy with salads, rice or cauliflower rice. Store leftovers up to 4-5 days in the fridge or 1 month in the freezer.