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Brown Lentils With Ras El Hanout

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Equipment

Ingredients

  • 2 tablespoons smen or ghee
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 teaspoon sugar
  • 225 g dried brown lentils rinsed and drained
  • 2 teaspoons ras el hanout
  • 600 ml water
  • sea salt and black pepper
  • small bunch coriander finely chopped, to garnish

Instructions

  • Heat the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and sugar and cook for 3 minutes to soften a little.
  • Add in the lentils, stir to coat well, then stir in the ras el hanout.
  • Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for about 35 minutes until the lentils are tender but not mushy.
  • Season well with salt and pepper and garnish with the coriander.
  • Serve as a side dish or as a snack with a dollop of yogurt and toasted flat breads, if liked.

Notes / Tips / Wine Advice:

For brown lentils with potatoes,

follow the recipe as for Brown lentils with ras el hanout, adding 4 medium potatoes, peeled and diced, to the sautéed onion and garlic and cooking for 1,5 minutes before adding the lentils and ras el hanout. Increase the measurement water to 750 ml (1¼ pints) and continue to cook as for Brown lentils with ras el hanout.
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Course Side Dish / Vegetables
Cuisine Arabic / Moroccan