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Vegetarian, Maghreb and Middle East

Moroccan lentils with bread

Moroccan lentils are a simmered dish of green lentils, tomatoes, cumin, paprika, and fresh cilantro, served with bread. For 4 people, it takes 50 minutes, the difficulty is easy, and the cost comes to €1.20 per serving. The key to success is gentle simmering and adding salt only at the end of cooking.

Lentils simmered with tomato, cumin, and fresh cilantro, a dish that smells like Morocco the moment you lift the lid.

Moroccan lentils with bread
Total time
50 min
Difficulty
Easy
Cost per person
€1.20
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This dish simmers quietly until the lentils turn tender in a tomato sauce scented with cumin and paprika. Fresh cilantro stirred in at the end adds a bright note that cuts through the comforting richness of the stew. The result is an almost creamy texture, far from mush, with lentils that still hold a bit of bite.

It's the kind of dish that warms up a winter evening without demanding much effort or constant attention. Kids generally enjoy it as long as you go easy on the paprika, and it works just as well for a weeknight dinner as for a Sunday meal shared with good bread for scooping up the sauce.

The ingredients

4 people

Pantry

  • Green lentilsoften in the pantry 300 g
  • Tomato pasteoften in the pantry 1 tbsp
  • Cuminoften in the pantry 2 tsp
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 4 cloves
  • Tomatoes 3
  • Cilantro 1 bunch

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Rinse the lentils and dice the tomatoes, chop the onion and garlic.

    No need to soak green lentils, a good rinse is enough.

  2. Sauté the onion in the oil, add the garlic, cumin, paprika, and tomato paste. 5 min

    Let the tomato paste caramelize for a minute, it loses its acidity and gains depth.

  3. Add the tomatoes and lentils, cover with water two fingers above, and let simmer covered. 30 min

    Check the water level, the lentils should end up just barely covered, like a stew.

  4. Season with salt and pepper, add the chopped cilantro, and let rest off the heat for five minutes. 5 min

    A good drizzle of raw olive oil on each plate makes all the difference.

  5. Serve with bread for scooping up the sauce.

    A squeeze of lemon at the last moment brightens up the whole dish.

Our tips to get it right

  • Choose green lentils rather than red lentils, they hold their shape better during cooking and won't turn to mush.
  • If the sauce reduces too fast, add a little hot water rather than cold, so you don't interrupt the lentils' cooking.
  • Always taste before adding more salt at the end, the tomato paste and cumin already bring a lot of flavor.

The variations

  • Swap the fresh tomatoes for a can of crushed tomatoes when they're out of season, the result stays just as good.
  • For a spicier version, add a pinch of cayenne pepper or some ras el hanout alongside the cumin.
  • For kids, cut the paprika in half and blend a small portion of the dish for a smoother texture.

What to serve it with

  • Baguette for scooping
  • Plain yogurt for balance
  • Mint tea

Storage

This dish keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, reheat gently on the stovetop, adding a little water if needed.

Questions about this dish

Can you use red lentils instead of green lentils?

Yes, but they'll cook faster and the result will be creamier, almost mashed. Start checking the texture after 15 minutes so they don't break down too much.

Can you make this dish ahead of time?

Yes, it's actually better reheated the next day since the flavors have time to blend together. Make it the day before and reheat it gently on the stovetop before serving.

How do you tone this down for kids who don't like spices?

Simply cut back on the paprika and keep the cumin, which is more fragrant than spicy. You can also serve the dish with a spoonful of plain yogurt stirred in.

Do green lentils need to be soaked before cooking?

No, unlike some dried peas, green lentils don't need soaking. A quick rinse under cold water is all they need before cooking.

How long does it take to make Moroccan lentils with bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Moroccan lentils with bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Moroccan lentils with bread cost?

About €1.20 per serving, or €4.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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