This is a macrobiotic adaptation of Christine Benlafquih's recipe. It is much milder, and doesn't have the spicy richness of the original recipe, but can satisfy the desire for ethnic food.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 cups lentils
- 1 medium onion, chopped
- 3 cloves of garlic, finely chopped or pressed
- 2 1/2 teaspoons cumin
- 4 tablespoons chopped fresh parsley or cilantro
- 1 1/2 teaspoons ginger
- 1/3 cup olive oil
- 2 pinches sea salt
Preparation:
Mix all ingredients in a pressure cooker or pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
Pressure cooker method: Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve.
Pot method: Cover, and simmer the lentils over medium heat about 1 1/2 hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve.
For the original recipe on the Moroccan cooking site: Moroccan Lentils
