Lentils and Vegetables featuring Moroccan

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lentil vegetable moroccan seasoning spices victoria gourmet recipe


2 tablespoons Moroccan Seasoning
4¼ cups water, divided
1¼ cups dried green lentils
1 tablespoon tomato paste
1 tablespoon olive oil
1 shallot, minced
1 tablespoon ginger, finely grated
4 ounces fresh green beans, ends trimmed, cut into 1-inch lengths
4 ounces kale, stemmed and leaves finely chopped
2 carrots, thinly sliced
1 cup cilantro, finely chopped
Salt to taste

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
32 minutes
Total Time: 
42 minutes
Serving size: 


1. In large saucepan, combine 4 cups water and lentils; bring to a boil.
2. Partially cover lentils with a lid. Simmer for 12 minutes or until lentils are almost tender.
3. Meanwhile, in small bowl whisk the remaining ¼ cup water, Moroccan seasoning, and tomato paste together until smooth; set aside.
4. In small skillet over medium heat, add the olive oil. Once shimmering (not smoking) add in the shallot and ginger. Stir until fragrant, about 1 minute.
5. Reduce the heat to low. Stir in Moroccan tomato mixture and cook until most of the liquid has evaporated and mixture is thickened, about 3 minutes.
6. Add in the green beans, kale, carrots and salt to the almost tender lentils. Cook until the lentils and vegetables are tender; about 12 minutes.
7. Stir in the Moroccan mixture and cilantro to the lentils. Simmer 3 minutes.
8. Season to taste with salt and pepper. Serve warm.


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Recipe Tip:
Serve over basmati rice, with naan bread and yogurt.