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Spiced Green Lentils With Tomatoes

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Equipment

Ingredients

  • 2 tablespoons argan oil
  • 2 onions finely chopped
  • 4 garlic cloves finely chopped
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground fenugreek
  • 225 g dried green lentils rinsed, picked over and drained
  • 1 x 400 g can chopped tomatoes
  • 2 teaspoons sugar
  • 750 ml 1¼ pints water
  • small bunch of coriander finely chopped
  • sea salt and black pepper

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onions and garlic and cook for 3 minutes to soften a little.
  • Add the turmeric, fenugreek and lentils and stir to coat well, then stir in the tomatoes and sugar.
  • Pour in the measurement water and bring to the boil, then reduce the heat, cover and cook gently for about 30 minutes until the lentils are tender but not mushy, adding a little more water if necessary.
  • Stir in half the coriander and season with salt and pepper.
  • Serve as side dish to grilled or roasted meat and poultry.

Notes / Tips / Wine Advice:

For yellow spit peas with tomatoes & ginger,

replace the lentils with 225 g yellow split peas. Follow the recipe as for Spiced green lentils with tomatoes, adding 40 g fresh root ginger, peeled and finely chopped, to the tagine or saucepan with the onions and garlic, cook for 3 minutes, then stir in the turmeric and split peas and proceed as for Spiced green lentils with tomatoes.
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Course Side Dish / Vegetables
Cuisine Arabic / Moroccan
Diets Vegetarian