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Moroccan Lentils


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  • 2 cups green lentils
  • 1 onion, finely diced
  • 1 tbsp each: ginger powder, paprika, cumin
  • 1 tsp. each: turmeric (or curry powder), cinnamon, pepper, salt
  • 2 ripe tomatoes, peeled and diced
  • 2 tbsp. tomato paste
  • 5 cups water
  • handful of chopped parsley


Adapted from


Step 1

Place all ingredients except parsley in a medium saucepan and bring to a boil over med-high heat. Stir gently, adjust heat to simmer. Cover and continue cooking until lentils are tender, about 30 mins. Turn off heat and let rest a bout 10 mins. Garnish with parsley before serving. Serve with crusty bread.


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