Monday, January 31, 2011

Moroccan Style Lentils

A hearty vegetarian dish for a cold winter day.
Rinse 2 cups of brown or green lentils,
Add to 4 cups of boiling salted water (1/2tsp) in a heavy large saucepan.
Cook over medium heat about 15 minutes.
2tsp paprika,
1/2 tsp black pepper, or 1/4tsp cayenne pepper (to taste)
1tsp ground cumin
2 tbsp. olive oil
1 large or two small cloves of garlic
1 tomato, diced
1/2 cup chopped onion
2 cups cubed squash(optional)

Cook over medium heat for 20-30 minutes- this should be a gentle boil. Add more water if necessary. Cooking time will depend on the lentils - they should become soft - tender to bite, but not mushy.
Then add
1cup sliced green or red pepper
1/2 cup chopped fresh cilantro or parsley

Cover and cook another 10 minutes
Taste to check seasoning, and serve drizzled with extra virgin olive oil.

Serves 2 or 3 as a main dish, 4 to 6 as a side dish.