Ingredient !
2 cups brown or green lentils. 2 or 3 large, ripe tomatoes, grated. 1 medium onion, chopped. 3 to 5 cloves of garlic, finely chopped or pressed
4 tablespoons chopped fresh parsley and/or cilantro. 2 teaspoons cumin. 2 half teaspoons paprika . 1 half teaspoons ginger. half teaspoon pepper. cayenne pepper, to taste . 2 teaspoons salt, or to taste. half cup olive oil
Preparation !
Mix all ingredients in a pressure cooker or heavy-bottomed pot. Add 2 liters (about 2 quarts) of water, and bring to a simmer.
Follow one of the methods below. Pressure cooker method. Cover, and cook on pressure over medium heat for 35 to 40 minutes, or until the lentils are tender. If the lentils are still submerged in sauce, reduce the liquids so that the sauce is ample, but not watery. Adjust the seasoning if desired, and serve. Pot method. Cover, and simmer the lentils over medium heat about 1 half hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.) Adjust the seasoning if desired, and serve. You can serve the lentils in individual bowls or on plates, but when offering the lentils as a main course, Moroccan tradition is to serve them on a communal platter, with each diner eating from his side of the dish.