I continue to be amazed by Marrakech every time I visit. I spend hours just looking around, even more if I’m in a souk (a market). I love strolling around souks sampling Moroccan food, there is always something new to try. During my last trip, I tried a delicious Moroccan lentils in Fed. It was such a rich, comforting and tasty dish that I brought this recipe back with me. Below is the exact Moroccan lentils recipe I cook at home. I hope you like it!
I’m going to tell you more about this Moroccan lentils recipe, it is vegan, nutritious and very easy to make. The lentils don’t need to be soaked in advance, I just allow them cook while I work on the blog. Yeah, it’s that easy! This is the perfect filling Winter recipe. Are you ready to try them?
For me, this lentils recipe has the most perfect mix of spices. They taste even better the next day so it is one of my favourites lunch box recipe. (This recipe can also be frozen too).
The aromatic spices change the flavours of traditional lentil stew, but trust me you will love both equally! Moroccan lentils are cooked with veggies and a good mix of spices (paprika, cumin, turmeric…). But there is no rare spices or ingredients in this recipe, you probably have all the ingredients you need at home to make this Moroccan lentils recipe today.
Moroccan lentils are usually served as a side dish or as an entrée. This recipe is a vegetarian version, but meat is usually added in the traditional recipe. Every time I go to Morocco I learn so much by trying the food, walking around the souks and sometimes even ask if I can visit the kitchen to see how they cook in certain restaurants. I highly recommend a visit to Marrakech, it’s such a cultural, interesting city and the perfect place to visit if you are a foodie like me. I talk more about what we ate and where to try traditional dishes in this Marrakech Guide.
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Moroccan lentils recipe; wholesome, flavoursome with a touch of spices.
- 2 Tbsp olive oil
- 2 cups (340g) brown or green lentils
- 4 garlic cloves, finely chopped
- 1 onion, chopped
- 1 carrot, chopped
- 2 ripe medium tomatoes, peeled and finely chopped or grated
- 1 tsp ground turmeric
- ½ tsp tsp ground cumin
- 1 tsp ground sweet paprika
- 1 tsp ground ginger
- ground pepper and salt to taste
- 1.5 L water or vegetable stock
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!
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