Moroccan Lentils

This recipe I came up with in the heat of the moment. I needed something for dinner that went with lamb chops and basically looked around my cupboards and started putting all this good stuff together.

This is better served warm, and is so beautifully aromatic.

Moroccan Lentils

3 Garlic Cloves, peeled and minced

2 Shallots, minced

4 Tablespoons, Sundried Tomatoes, cut in pieces

1 Tablespoons Fennel

Salt, to taste

2 Teaspoons, Cinnamon

1 Teaspoon, ginger

1/2 Cup Almond Flour, lightly toasted

3 Tablespoons, Macedonian Feta

1/2 Cup, Red Lentils

Small bunch, Organic Carrots, peeled

4 large Mint leaves, chopped finely

  • Once carrots are peeled, place in a pot with enough water to cover and a few dashes of salt.
  • Place on medium-high heat. Once water starts boiling, add 4 minutes to your timer.
  • Once 4 minutes has elapsed, drain carrots and let cool.
  • Once cooled, chop into small circles and progress by chopping into half moon circles. Set aside.
  • Finely mince your garlic, chop your shallots, cut sun-dried tomatoes and place in a frying pan.
  • Add all your spices to the frying pan, with a few tablespoons of oil.
  • Cook until aromatic and shallots are slightly translucent. Garlic should not be fully browned.
  • Once cooked, scrape into dish you will be serving.
  • Add some oil to the same frying pan, add your chopped carrots.
  • Cook for approximately 5 to 8 minutes on medium high-heat.
  • You want the carrots to have some golden-brown edges. Set aside until cool.
  • Place lentils in a bowl, add water and wash. Continue doing this several times until the water isn’t clouded.
  • Place lentils in a pot with 1 cup of water on high heat. Carefully watch the pot, so your water does not boil over.
  • Once they have come to a boil, turn down to simmer until your lentils are cooked and there is no more water, approximately 10 to 15 minutes.
  • In the bowl with the spices, add your toasted almond flour and break up your feta.
  • Place your carrots in the bowl.
  • Chop your mint finely and add. Mix everything well.

You can easily add more mint, but be wary as you don’t want to over-power the other spices.

Enjoy!

Moroccan Lentils Serves 4

  • 3 Garlic Cloves, peeled and minced
  • 2 Shallots, minced
  • 4 Tablespoons, Sundried Tomatoes, cut in pieces
  • 1 Tablespoons Fennel
  • Salt, to taste
  • 2 Teaspoons, Cinnamon
  • 1 Teaspoon, Ginger
  • 1/2 Cup Almond Flour, lightly toasted
  • 3 Tablespoons, Macedonian Feta
  • 1/2 Cup, Red Lentils
  • Small bunch, Organic Carrots, peeled
  • 4 large Mint leaves, chopped finely
  1. Once carrots are peeled, place in a pot with enough water to cover and a few dashes of salt. You can easily always add more carrots or onions.
  2. Place on medium-high heat. Once water starts boiling, add 4 minutes to your timer.
  3. Once 4 minutes has elapsed, drain carrots and let cool.
  4. Once cooled, chop into small circles and progress by chopping into half moon circles. Set aside.
  5. Finely mince your garlic, chop your shallots, cut sun-dried tomatoes and place in a frying pan.
  6. Add all your spices to the frying pan, with a few tablespoons of oil.
  7. Cook until aromatic and shallots are slightly translucent. Garlic should not be fully browned.
  8. Once cooked, scrape into dish you will be serving.
  9. Add some oil to the same frying pan, add your chopped carrots. I prefer to use Avocado Oil as it is healthier and can withstand a higher temperature.
  10. Cook for approximately 5 to 8 minutes on medium high-heat.
  11. You want the carrots to have some golden-brown edges. Set aside until cool.
  12. Place lentils in a bowl, add water and wash. Continue doing this several times until the water isn’t clouded.
  13. Place lentils in a pot with 1 cup of water on high heat. Carefully watch the pot, so your water does not boil over.
  14. Once they have come to a boil, turn down to simmer until your lentils are cooked and there is no more water, approximately 10 to 15 minutes. Watch carefully, as it’s really important that you don’t want them to get all mushy.
  15. In the bowl with the spices, add your toasted almond flour and break up your feta.
  16. Place your carrots in the bowl.
  17. Chop your mint finely and add. Make sure you get some pretty large leaves. Mix everything well.

Once my husband and I tried this we realized that this would be a new favourite for us! The spices give off such a memorable smell and just add so much comfort to the dish.

Also, Macedonian feta is usually found at specialty European store. I get mine at Mercato in St. Albert. I highly recommend going out of your way a bit if you must. You will fall in love. It’s like feta on a whole new level! So creamy and just melts in your mouth. Worth the extra little drive.

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