Moroccan Spiced Lentils and Black Rice

13 INGREDIENTS • 7 STEPS • 30MINS

Moroccan Spiced Lentils and Black Rice

Recipe

4.8

5 ratings

Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, onion, and fresh herbs.

Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, onion, and fresh herbs.

Margaret's Dish

However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.

30MINS

Total Time

$3.25

Cost Per Serving

Ingredients

Servings

4

us / metric

190 g

Green Lentils

1

Onion, diced

3 cloves

Garlic, minced

2 Tbsp

Extra-Virgin Olive Oil

1 tsp

Ground Cumin

1/2 tsp

Ground Allspice

1/4 tsp

Cayenne Pepper

1 tsp

145 g

2

1

Cinnamon Stick

270 g

Baby Kale

960 mL

Water

Nutrition Per Serving

VIEW ALL

Calories

344

Fat

9.0 g

Protein

17.4 g

Carbs

65.8 g

Margaret's Dish

However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.

Cooking Instructions

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step 1

Soak Green Lentils (190 g) in water. You don't have to soak for long, just pour warm water over the cup of lentils right before starting to make this dish and let sit until time ready to use.

step 2

Saute the Onion (1) in Extra-Virgin Olive Oil (2 Tbsp) on low heat until translucent and golden. Add the Garlic (3 cloves) and sauté for another minute, or until fragrant.

step 2 Saute the Onion (1) in Extra-Virgin Olive Oil (2 Tbsp) on low heat until translucent and golden. Add the Garlic (3 cloves) and sauté for another minute, or until fragrant.

step 3

Add Ground Cumin (1 tsp), Ground Allspice (1/2 tsp), Cayenne Pepper (1/4 tsp), Salt (1 tsp), and Black Rice (145 g) and cook for another minute.

step 3 Add Ground Cumin (1 tsp), Ground Allspice (1/2 tsp), Cayenne Pepper (1/4 tsp), Salt (1 tsp), and Black Rice (145 g) and cook for another minute.

step 4

While letting the dry rice and spices cook, drain lentils and add to the pan.

step 4 While letting the dry rice and spices cook, drain lentils and add to the pan.

step 5

Pour Water (960 mL) in and turn heat up to high. Stir up in Bay Leaves (2) and Cinnamon Stick (1). Once everything comes to a boil, turn the heat down to low and cover. Let simmer for 20 minutes.

step 5 Pour Water (960 mL) in and turn heat up to high. Stir up in Bay Leaves (2) and Cinnamon Stick (1). Once everything comes to a boil, turn the heat down to low and cover. Let simmer for 20 minutes.

step 6

Add the Baby Kale (270 g) and cook covered for another 5 minutes, or until most of the water is absorbed.

step 6 Add the Baby Kale (270 g) and cook covered for another 5 minutes, or until most of the water is absorbed.

step 7

Remove cinnamon stick and bay leaves, and serve warm.

step 7 Remove cinnamon stick and bay leaves, and serve warm.

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