Moroccan lentils recipe; wholesome, flavoursome with a touch of spices.
Sautee the onion, garlic and carrot in a large pot with 2 Tbsp of olive oil for a few minutes.
Then add the salt, turmeric, cumin, paprika and ginger. Cook, stirring for 2‘. Stir in the chopped tomatoes and allow to reduce for about 4’.
Add the lentils and cover with water. Bring to the boil, cook covered over a medium heat for about 50-60’, or until the lentils are tender (if the liquids reduce too much during cooking, add as more water as needed) Adjust the seasoning and serve hot. Garnish with fresh coriander or parsley. Enjoy!