Here's an easy recipe for delicious Moroccan lentils that you can make with ingredients you probably already have on hand
The great thing about this recipe is it doesn't have set amounts. You can adjust everything to your liking — more or less butter, garlic, spices, and milk.
But my advice is: Take the amount of spice you think you need — and double it.
Start by mincing your garlic. If you have onions, mince a quarter onion at this stage.
Set a medium-sized pot on a stove, turn the heat to medium-low, and cover the bottom with veggie oil.
Once the oil is shimmering, add your garlic. Be careful not to let your garlic burn. If you have onions, add them before the garlic.
After the garlic is soft, add your spices — hold the salt. You'll add salt at the end.
Once your spices are lightly toasted, add your lentils. You can sort and rinse them first if you're not sure about their quality.
I learned to sort lentils through watching many a Moroccan mama do it. But most lentils sold in the States don't require that extra step, as they're less likely to contain random debris.
Toast your lentils until they emit a warm, nutty aroma.
It's time to add your water. Add about three times the volume of lentils you're making.
I made about a half cup of lentils, so I added one and a half cups of water.
Give it a preliminary stir, cover, and set heat to medium-low.
Wait for the lentils to come to a boil. Once they do, wait for 10 more minutes.
Once the lentils are soft-ish but not done, add a hefty lump of butter — as much as your heart can tolerate. After it's incorporated, add milk.
Wait another five minutes or until the lentils are almost done cooking and the sauce has thickened. Add a generous squeeze of lemon. Fresh if you have it, juice if you don't.
Finally, once you've stirred in your lemon juice, it's time to add your salt.
Stir in your salt, and when the lentils are soft to the bite, take them off the stove and serve with bread.
I had some naan in the freezer, so I used that. But any crusty or flatter bread will do. You can also serve with a dollop of yogurt if you have it (an Indian-inspired addition, not Mama Aisha's).
For the Moroccan eating experience, rip off an inch-wide square of bread and push the lentils onto it with your thumb.
Warning: This is a good way to unknowingly consume unreasonable amounts of bread. I gained five pounds after eating regularly at Mama Aisha's. Oh well.
BssHa w raHa! (Moroccan "bon appetit," or literally, "with health and comfort")
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