Moroccan lentils make a fantastic side dish, or main dish anytime of the year. Full of protein, they are easy to make, keep well in the fridge, and ‘stick to ya’ for a long time!
I love lentils. Love, love LOVE them.
They are a staple in our pantry.
Currently we have three types of lentils waiting to be used. Red, green, and the “other” grocery kind. I’m not sure what the ‘other’ kind are — they’re a greyish color, from the baggie in the bean section?? Anyone know??
This recipe is perfect to make on a Sunday afternoon, and have in the fridge for lunch during the week – put it in your baby mason jars, and you have a great source or protein & fiber! Who doesn’t love a meal prep with something you that will keep your fuller longer, but is packed with protein and fiber?!
What kinds of meal prep do you do?? If you are looking for low carb living meal prep, get your free printable below!
Moroccan lentils make a great side dish with grilled chicken and a big salad. A healthy way to keep you going all day long. Years ago, a local Mediterranean restaurant offered lentils with their salmon and a bed of baby greens — this was my go to lunch or dinner! It was so yummy. I need to make that dish again, it was a real winner!
Warmly spiced lentils with hearty vegetables for a satiating meal.
- 1 medium onion, diced
- 1 large-ish carrot, diced
- 3 cloves of garlic, minced
- 1 tsp cardamom powder
- 1 tsp coriander powder
- 1 TBS cumin
- 1 TBS turmeric
- salt & pepper, to taste (I probably used 1+ tsp of each? Remember, I hate measuring….)
- 2 cups Lentils
- 5–6 cups water or vegetable broth
- 1 can coconut milk (I use the lighter version – it has more liquid)
- Saute your diced onions & carrots in a Dutch oven over medium high heat.
- Add your spices and garlic, saute about 2 minutes.
- Add your lentils and stir around a minute or two
- Pour in your water and bring to a boil. Once the party has come to a boil, turn your heat down to simmer until done.
- Finally, add your coconut milk and stir — You may need to add additional salt and pepper here, if you so choose!
- Serving Size: 8
This recipe is wonderful right out of the pot — or — chilled over baby greens — or — whirled in the food processor and used as a dip with naan or pita! <— if you turn the lentils into a hummus of sorts, add a drizzle of EVOO to make it more ‘dippable.’
What staple items do you have in your pantry??