Moroccan Braised Lentils
89
1 Portion
| 1 | Chermoula | |
| 2 | Cumin seeds, roasted | 1 tsp |
| 3 | Coriander seeds, roasted | 1/2 tsp |
| 4 | Paprika | 1/2 tsp |
| 5 | Ground ginger | 1/4 tsp |
| 6 | Garlic, sliced | 1/2 clove |
| 7 | Birds eye Chilli, seeded and sliced | 1/2 |
| 8 | Lemon, juiced | 1/2 |
| 9 | Olive oil | 20 ml |
| 10 | Salt and pepper | to taste |
| 11 | oil | 10 ml |
| 12 | Lentils | |
| 13 | Lentils, du Puy | 80 g |
| 14 | Onions | 1/2 |
| 15 | Cinnamon stick | 1 |
| 16 | Thyme | 4 stalks |
| 17 | olive oil | 40 ml |
| 18 | onion, fine dice | 1/2 |
| 19 | Potato, peeled, 2cm dice | 100 g |
| 20 | Carrot, peeled, 2cm dice | 80 g |
| 21 | Chermoula | 2 tsp |
| 22 | Tinned, crushed tomato | 150 g |
| 23 | Preserved lemon, skin only, fine dice | 1 piece |
| 24 | Vegetable stock | 250 ml |
| 25 | Pumpkin, peeled, 2cm dice | 100 g |
| 26 | Flat leaf parsley, rough chop | 1 tsp |
| 27 | Coriander, rough chop | 1 tsp |
| 28 | Salt and pepper | to taste |
| 29 | Yoghurt, to serve | |
| 30 | Couscous | 50 g |
To make the Chermoula, put all ingredients in a mortar and grind to a paste
Put the lentils in a pot with 3 times their volume of cold water; add onion, thyme
and cinnamon. Bring to boil and simmer 20 minutes. Heat olive oil in a saucepan add
onion, potato, carrot and sauté o golden brown. Add Chermoula and stir to coat all
the vegetables. Add tomatoes, preserved lemon and stock, simmer for 8 minutes.
Add lentils and pumpkin and simmer for a further 5 minutes or until vegetables are
tender.
Check seasoning.
Couscous Method
Bring water to boil, rain in couscous, stir and take off heat. Stand, covered 5 minutes.
Fork butter through and serve.
Serve the braised lentils with the couscous topped with yoghurt and garnished with
coriander and parsley