Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, onion, and fresh herbs.
Author: Margaret's Dish
Extra-Virgin Olive Oil
Green Lentils (1 cup)
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.
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.
Ground Cumin (1/2 Tbsp)
Ground Allspice (1/2 tsp)
Cayenne Pepper (1/4 tsp)
Salt (1 tsp)
Black Rice (3/4 cup)
and cook for another minute.
While letting the dry rice and spices cook, drain lentils and add to the pan.
Water (4 cups)
in and turn heat up to high. Stir up in
Bay Leaves (2)
Cinnamon Stick (1)
. Once everything comes to a boil, turn the heat down to low and cover. Let simmer for 20 minutes.
Baby Kale (4 cups)
and cook covered for another 5 minutes, or until most of the water is absorbed.
Remove cinnamon stick and bay leaves, and serve warm.
Nutrition Per Serving
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