Moroccan Stewed Lentils (Addas)

Ingredients

• 1 largeyellow onion
• 3 wholegarlic cloves
• 1 tspground ginger
• 2 tbspfresh cilantro
• 2 mediumtomatoes
• 2 tbspfresh parsley
• 1 tbspground cumin
• 1.5 tspsalt
• 1 tspsweet paprika
• 3 tbspextra virgin olive oil
• 1.5 cupsdry brown or green lentils
• 0.5 tspground turmeric
• 0.5 tspblack pepper
• 1 wholebay leaf
• 4 cupswater or vegetable broth

Instructions

1. 1

   In a heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the minced garlic and cook for 1 more minute.

2. 2

   Stir in the grated tomatoes, cumin, paprika, ginger, turmeric, black pepper, and salt. Cook for 3 to 4 minutes until the tomatoes break down and the spices become aromatic.

3. 3

   Pour in the rinsed lentils, half of the fresh cilantro and parsley, the bay leaf, and 4 cups of water or broth. Stir well to combine.

4. 4

   Bring the soup to a boil, then immediately reduce the heat to low. Cover and simmer gently for 35 to 45 minutes. Stir occasionally, adding more water if the stew becomes too thick.

5. 5

   Once the lentils are tender, remove from heat and discard the bay leaf. Stir in the remaining fresh cilantro and parsley.

6. 6

   Serve hot in deep bowls, finished with an extra drizzle of olive oil on top.