Green Lentils With Moroccan Spices
Green lentils are combined with a rich, creamy sauce to make a delicious, filling vegan and gluten free meal.
Servings 4
Equipment
- 1 High speed blender or food processor
Ingredients
For the Lentils
- 1 Cup dried green lentils Rancho Gordo preferred
- 2 Cups water, lightly salted
Red Pepper Sauce
- 1 Small onion, diced
- 3 Cloves garlic, minced
- 1 Large red bell pepper, chopped
- 3 Tbsp tomato paste
- 1 Tbsp smoked paprika
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp ginger, minced
- 1/2 tsp red pepper flakes
- 2 tsp salt
- 1/2 Cup water
- 2 Tbsp white wine vinegar
- 1 Tbsp olive oil for sautéing cooking spray can be substituted
Instructions
For the Lentils
- Bring water to a boil, add lentils and return to a boil. Reduce heat and simmer on low for 25-30 minutes until water is mostly absorbed and lentils are slightly tender.
For the Red Pepper Sauce
- Heat oil in skillet over medium high heat.
- Add onion, garlic and red pepper and cook until tender, about 15 minutes.
- Add tomato paste and spices and stir to combine.
- Add 1/2 cup water to deglaze the pan, cook 1-2 minutes.
- Carefully add sautéed vegetables to a high speed blender or food processor. Blend until smooth.
- Add blended vegetables to the cooked lentils and stir in vinegar.
- Season to taste and enjoy!
Notes
The dish can be served alone, or over a bed of rice or couscous.
The thickness of the sauce can be adjusted by reducing or adding more water, or adding 1/2 cup or more tomato sauce. The Red Pepper Sauce also goes nicely with black beans.