Moroccan Spiced Lentils Recipes

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MOROCCAN SPICED RED LENTIL SOUP



Moroccan Spiced Red Lentil Soup image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 21

1 tablespoon olive oil
2 medium yellow onions, chopped
4 garlic cloves, minced or pureed
4 stalks of celery, washed and sliced crosswise 1/2-inch thick
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1 generous pinch saffron
1 bay leaf
1 tablespoon tomato paste
1 large or 2 medium Yukon Gold potatoes, peeled and diced
1 pound red lentils
2 quarts water
1 cup cooked wheat berries
6 Italian Roma tomatoes, cored and diced
1/2 bunch cilantro, washed, leaves sliced thin crosswise
1 loaf long skinny bread, sliced on the diagonal 3/4-inch thick
2 to 3 tablespoons olive oil or softened butter

Steps:

  • Heat olive oil in Dutch oven over medium heat. Add onions and cook, stirring, 10 minutes until softened and beginning to color. Add garlic and cook one minute to release its aroma. Add celery and cook 2 minutes until softened. Add 1 teaspoon of salt, the pepper and the turmeric, cumin, ginger, cinnamon, saffron, and bay leaf and cook 2 to 3 minutes to develop the flavor of the spices. Add tomato paste, potatoes, lentils and water and cook 45 minutes; the lentils and potatoes should be quite tender. Stir in remaining 1 teaspoon salt, wheat berries and tomatoes and heat through. Taste and adjust seasoning. Serve garnished with cilantro.
  • Preheat oven to 350 degrees. Lightly brush oil or butter on both sides of bread slices. Arrange bread in a single layer on a cookie sheet and bake 10 minutes. Remove from oven and cool croutons on a wire rack.

MOROCCAN-SPICED SCALLOPS WITH LENTILS



Moroccan-Spiced Scallops with Lentils image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     High Fiber     Dinner     Scallop     Lentil     Healthy     Cinnamon     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided
1/2 cup chopped onion
2 1/2 cups (or more) vegetable broth
1 cup red lentils,* rinsed
1/4 cup chopped fresh cilantro plus additional for sprinkling
1 1/2 pounds sea scallops, patted dry

Steps:

  • Mix first 3 ingredients in small bowl. Heat 1 tablespoon oil in heavy medium saucepan over medium-high heat. Add onion and sauté until translucent, about 4 minutes. Add 2 teaspoons spice mixture and sauté 30 seconds. Stir in 21/2 cups vegetable broth and lentils. Bring to boil; reduce heat to medium and simmer until lentils are tender, adding more broth by tablespoonfuls if dry and stirring occasionally, about 10 minutes. Stir in 1/4 cup cilantro; season to taste with salt and pepper.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over high heat. Sprinkle scallops with salt, pepper, and remaining spice mixture; add to skillet and cook until browned on both sides and just opaque in centers, about 2 minutes per side. Top lentil mixture with scallops and sprinkle with additional cilantro.
  • Also known as masoor dal; sold at some supermarkets and at natural foods stores and Indian markets. If unavailable, use green lentils and increase cooking time to about 30 minutes.

MOROCCAN SPICED SALMON OVER LENTILS



Moroccan Spiced Salmon over Lentils image

Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.

Provided by FDADELKARIM

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons ground coriander
2 tablespoons ground fennel
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 cup dry lentils
salt and black pepper
2 tablespoons olive oil
4 -5 garlic cloves, minced
1/2 medium onion, grated
1 tablespoon harissa
1 1/2 lbs Italian plum tomatoes, chopped (save the juice) or 1 (28 ounce) can diced tomatoes
1 1/2 tablespoons canola oil
1 tablespoon unsalted butter
4 (6 ounce) salmon fillets, with skin

Steps:

  • Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
  • Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
  • While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
  • Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
  • Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
  • Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
  • Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
  • Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.

Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8

MOROCCAN SPICED LENTIL SOUP



Moroccan Spiced Lentil Soup image

Make and share this Moroccan Spiced Lentil Soup recipe from Food.com.

Provided by RecipeNut

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

7 cups hot water
1 1/2 cups dried brown lentils
3 cups chopped onions
2 teaspoons instant beef bouillon
1 1/2 teaspoons cumin
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground red pepper (optional)

Steps:

  • In Dutch oven, bring water to a boil.
  • Add lentils; return to a boil.
  • Reduce heat; simmer 10 minutes.
  • Meanwhile, spray large nonstick skillet with nonstick cooking spray.
  • Heat over Medium-High heat until hot.
  • Add onions; cook 8-10 minutes or until edges of onions are brown, stirring occasionally.
  • Add onions to lentils.
  • If desired for additional flavor, pour about 1/2 cup of lentil liquid into skillet; scrape bottom and sides to remove any bits of browned onions.
  • Add to lentil mixture.
  • Stir in all remaining ingredients.
  • Cover: cook 20 minutes.

MOROCCAN LENTIL STEW



Moroccan Lentil Stew image

This hearty stew is loaded with vegetables, so it's easy on the waistline! I recently re-joined WW, and am searching for ways to incorporate more legumes and veggies in my diet, and this recipe makes that easy. The warm Moroccan spices ensure a flavorful stew. One serving is 4sp on the WW green plan.

Provided by Kim's Cooking Now

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 6

Number Of Ingredients 19

5 cups hot water
2 cubes tomato bouillon with chicken flavoring (such as Knorr®)
1 tablespoon extra-virgin olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 teaspoon dried fenugreek leaves
1 bay leaf
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon cayenne pepper
1 cup lentils
1 cup peeled and chopped butternut squash
1 large carrot, chopped
1 celery stalk, chopped
½ cup chopped fresh green beans
¼ cup frozen peas
1 tablespoon chopped fresh cilantro

Steps:

  • Stir hot water and tomato bouillon together in a bowl until dissolved.
  • Heat oil over medium heat in a Dutch oven or large pot. Add onion; cook and stir until starting to soften, about 3 minutes. Stir in garlic, fenugreek leaves, bay leaf, cumin, coriander, cinnamon, salt, and cayenne pepper; cook for 1 minute more.
  • Stir in lentils, butternut squash, carrot, celery, and tomato bouillon. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until lentils have softened, about 45 minutes.
  • Add green beans and peas and cook for 5 minutes more. Garnish with fresh cilantro.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 28.6 g, Fat 2.8 g, Fiber 12.1 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 247.5 mg, Sugar 3.6 g

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