Moroccan Lentils & Carrots with Turmeric & Cilantro

This is a wonderful dish that the brings flavors of Morocco to your dinner table!


Dry Lentils

  • 2-3 table spoons olive oil
  • 1 onion, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon cumin seed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 - 1 table spoon honey (optional)
  • 1 cup of dry black beluga lentils
  • 4 medium size carrots, cut into rectangular pieces
  • Salt
  • 1 bunch cilantro, finely cut
  • Lemon wedges

    Soaked Lentils


  1. Put dry lentils in a bowl and cover with water IN THE MORNING.
  2. EVENING: Heat oil in a heavy casserole pan, add onion, garlic, sauté until soft
  3. Add all the spices and sauté for a couple more minutes.
  4. Drain the soaked lentils, add to pot together with carrots, add just enough water to cover lentils and carrots, cover with a lid.

    Saute Onions, Garlic and all the Spices


  5. Cook gently for about 15-20 minutes and add water as needed.
  6. Season with salt.
  7. Sprinkle with cilantro and serve with lemon wedges: squeeze lemon juice on dish just before eating it. Serve with your favorite veggies and rice or whole grain couscous.

Bon Appetite!

Add Carrots and Lentils to the Pot