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Saucy Moroccan-Spiced Lentils

Big bowl of Moroccan Spiced Lentils surrounded by red bell pepper, garlic, fresh parsley, cilantro, and spices

Lentils know no bounds. They’re the perfect high-protein, high-fiber food that take on just about any flavor you add to them. And speaking of flavor, I love spices. I felt inspired by the flavors of Morocco by this dish. Think paprika, turmeric, coriander, and pepper.

If you’re into saucy, smoky lentils, this recipe is for you. Let me show you how!

Food processor filled with vegetables for making gluten-free and vegan Moroccan-Spiced Lentils

This 30-minute recipe starts with cooking your lentils. And while that happens, it’s time for the sauce.

To create a super flavorful and quick sauce, I blended onion, garlic, and red bell pepper with spices like turmeric, paprika, and cayenne. Tomato paste adds depth of flavor, and apple cider vinegar adds a little acidity. It’s the perfect mix of bold flavors I was looking for.

A food processor with freshly blended sauce for Moroccan-Spiced Lentils

All that’s left to do is add the sauce to the lentils with some fresh herbs – like parsley and cilantro – and stir to combine. Yeah, it’s that easy!

Large saute pan with Moroccan-Spiced Lentils garnished with fresh parsley and cilantro

I hope you all LOVE these lentils. They’re:

Saucy
Tender
Flavorful
Smoky
Subtly spiced
Versatile
& Insanely delicious!

This would make the perfect side dish or addition to salads, wraps, sandwiches, rice bowls, and more! I have an idea involving eggplant coming soon, so stay tuned!

For more lentil dishes, be sure to check out our Coconut Curried Golden Lentils, Nourishing Sweet Potato and Lentil Bowl, Lentil & Eggplant Lasagna, 1-Pot Curried Lentil & Potato Soup, Curry-Roasted Vegetable & Lentil Salad, 1-Pot Red Lentil Chili, and Mediterranean Lentil Dip!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a big bowl of Moroccan-Spiced Lentils on a wood cutting board with fresh ingredients

Print
Bowl of Moroccan-Spiced Lentils alongside vegetables and spices used to make it
4.61 from 66 votes

Saucy Moroccan-Spiced Lentils

Flavorful, 30-minute Moroccan-spiced lentils with paprika, peppers, tomato, and fresh herbs. A healthy plant-based side or addition to bowls and salads!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Category: Side
Cuisine: Gluten-Free, Grain-Free, Moroccan-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

US Customary - Metric

LENTILS

  • 2 cups water
  • 1 cup green lentils (rinsed and well drained // or sub canned lentils lightly rinsed and well drained)

SAUCE

  • 3 cloves garlic* (skins removed)
  • 1/2 medium onion (or 2 small shallots // chopped)
  • 1 large red bell pepper (or use 2 small)
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp coconut sugar or maple syrup (or stevia to taste)
  • 1/2 tsp sea salt (plus more to taste)
  • 1 Tbsp smoked or sweet paprika (plus more to taste)
  • 1 tsp ground cumin (plus more to taste)
  • 1/2 tsp ground coriander (plus more to taste)
  • 1 tsp ground ginger (plus more to taste)
  • 1/2 tsp ground turmeric (plus more to taste)
  • 1/2 tsp cayenne pepper (more or less to preferred spice level)
  • 1 1/2 Tbsp apple cider vinegar (or lemon juice)
  • 3/4 cup fresh chopped parsley or cilantro (I used 1/2 cilantro + 1/2 parsley)

Instructions

  1. Cook lentils first by bringing water to a boil and adding lentils. Bring back to a boil. Then reduce heat to low and simmer (uncovered) for about 20 minutes or until lentils are tender.

  2. In the meantime, to a food processor or small blender, add garlic*, onion or shallot*, bell pepper, tomato paste, coconut sugar, sea salt, paprika, cumin, coriander, ginger, turmeric, cayenne pepper, and apple cider vinegar. Mix to thoroughly combine.
  3. Taste and adjust flavor as needed, adding more tomato paste for depth of flavor, spices for more overall flavor (especially coriander and paprika), cayenne for heat, coconut sugar for sweetness, apple cider vinegar for acidity, or salt for saltiness. Set aside.
  4. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine (see photo).
  5. Enjoy immediately with salads, rice (or cauliflower rice), bowls, and more. Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month.

Notes

*3 cloves minced garlic is approximately equal to 1 1/2 Tbsp.

*Some reviewers have mentioned they would've preferred the garlic and onion / shallot sautéed before adding tot he sauce! Try this out for a more subtle flavor.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 6)

  • Calories: 147
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Sodium: 167mg
  • Carbohydrates: 27g
  • Fiber: 11g
  • Sugar: 5.9g
  • Protein: 9.2g
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180 Comments 30 minutes or less, Dairy-Free, Dinner, Egg-Free, Fall, Gluten Free, Grain-Free, Lunch, No Bake, North African-Inspired, Nut-Free, Oil-Free, Recipes, Refined Sugar-Free, Savory, Sides, Soy-Free, Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for MichelleMichelle says

    November 27, 2019 at 10:01 am

    Amazing dish, doubled the sauce as I am making it as a vegetarian main for Thanksgiving. Followed amounts but sauteed veg/spices/paste together before blending. Mixed with lentils and I’m thrilled with the results! Will probably add a little water to thin it out before serving over roasted squash halves. Will serve topped with feta, mint, and barberries (as my inlaws can’t eat cilantro).

    Minimalist baker is my go-to for yummy, plant-based food that isn’t insanely expensive or complicated.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 27, 2019 at 10:49 am

      Sounds lovely, Michelle! Thanks so much for the lovely review!

      Reply
  2. Avatar for SofíaSofía says

    November 26, 2019 at 12:53 pm

    Delicious recipe! A bit on the spicy side. It can be served with flatbread and makes a wonderful speedy lunch.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 26, 2019 at 2:08 pm

      Thanks so much for the lovely review, Sofía. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  3. Avatar for NinaNina says

    November 12, 2019 at 4:22 pm

    I made this lovely dish today. I suggest seasoning the ground (masala) spices in a bit of oil first and then adding the cooked lentils with a bit of water, and cilantro.
    I loved it and plan on making it for my friends lunch next week, thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 13, 2019 at 10:06 am

      Thanks so much for the lovely review and great idea, Nina. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  4. Avatar for AmyAmy says

    October 28, 2019 at 11:20 pm

    Cut the sugar if you don’t like sweet. I had to use real sugar, and I only used half the amount but it was too sweet (maybe because my paprika was sweet). Still pretty tasty though, and fast! I’m eating this over boiled yellow potatoes. Yum!

    Reply
  5. Avatar for AnikaAnika says

    October 23, 2019 at 11:21 am

    absolutely love this! thanks for such a flavorful recipe!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 23, 2019 at 11:28 am

      We’re so glad you enjoyed it, Anika! Thanks for sharing! xo

      Reply
  6. Avatar for NicoleNicole says

    October 22, 2019 at 3:42 am

    This recipe is really delicious and versatile. I leave out the sugar/maple syrup and the vinegar. The last time I made this I subbed chickpeas for lentils and sautéed some Swiss chard.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 22, 2019 at 10:57 am

      Wonderful! Thanks for sharing, Nicole! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

      Reply
  7. Avatar for Penny MetcalfePenny Metcalfe says

    October 20, 2019 at 11:52 am

    Super delicious! I left out the ginger, and fried the onions/garlic/pepper and spices rather than having them raw. Will definitely make this again.

    Reply
  8. Avatar for Debbie KDebbie K says

    September 28, 2019 at 8:22 pm

    This recipe is outstanding. The only suggestion I would make is to try making it with French lentils as opposed to regular green lentils which can get mushy.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 30, 2019 at 1:31 pm

      Wonderful! Thanks for sharing, Debbie!

      Reply
  9. Avatar for Natalie JohnsonNatalie Johnson says

    September 19, 2019 at 8:48 pm

    Cut the coconut sugar to 1.5 tsp and cooked down the spice and pepper mix, then added it to the lentils. Ate this with yemeni style jasmin rice (Cumin, cinnamon, cardamon, tomato paste, onion, garlic, chicken stock). Topped it with some homemade hummus, fresh from the garden veggies and avocado. SOOOOOOOOOOOO good! The combination with the seasoned rice was phenomenal! This will be a repeat in the kitchen.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 20, 2019 at 8:28 am

      So glad you enjoyed it, Natalie! Thanks so much for the lovely review! xo

      Reply
  10. Avatar for DanaDana says

    September 17, 2019 at 7:27 pm

    My husband liked this, but like several other commenters I found this to be super bitter. I wonder if something is happening where some combination of the spices triggers a bitter taste in a minority of people? Kind of like how some people think cilantro tastes like soap? Who knows. My other half is more than happy to eat there leftovers.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 18, 2019 at 8:36 am

      Hi Dana, we’re glad your husband enjoyed it! Hmm, that’s an interesting theory about the bitterness- thanks for sharing that idea- perhaps the coriander? Did you make any modifications? Did you include the coconut sugar or maple syrup?

      Reply
      • Avatar for LindseyLindsey says

        October 23, 2019 at 2:57 pm

        do you think the sauce would freeze well by itself?

        Reply
        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          October 24, 2019 at 12:25 pm

          I do! Up to 1 month.

          Reply
  11. Avatar for DelainyDelainy says

    September 12, 2019 at 4:59 pm

    Well, I’m here for a second round of these deliciously spiced lentils! I did not use a red bell pepper but the other flavors did great without it. My husband keeps telling me to make them again, and so I’m back… With a review!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 13, 2019 at 8:25 am

      Yay! We’re so glad you both enjoy them, Delainy! Thanks so much for sharing! xo

      Reply
  12. Avatar for MartyMarty says

    September 7, 2019 at 2:21 pm

    Not a veggie…had mine with chicken…..wow great simple way of spicing lentils..only addition waz to roast the veg for 20 mins first( i know against the rules)
    Thanks for website keep it up !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:26 am

      Great! Thanks for sharing, Marty!

      Reply
  13. Avatar for Kathy BlausteinKathy Blaustein says

    September 2, 2019 at 5:18 pm

    My husband and I really enjoyed this recipe. I used mostly green lentils but also added some quinoa and cooked both together. It was a nice combination. I used the shallots instead of onions and sauteed the shallots and garlic before blending them with the other ingredients. I also used a small fresh tomato instead of the tomato paste. I used all the spices in the amounts suggested and we loved it. A bit of a kick but not overpowering. Five stars from our house!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2019 at 6:10 pm

      Lovely! Thanks for sharing, Kathy! This is one of our faves :D

      Reply
  14. Avatar for Nick KNick K says

    August 31, 2019 at 12:29 pm

    Delicious… and I’m no lentil fan

    Reply
  15. Avatar for GeorgiaGeorgia says

    July 28, 2019 at 3:23 pm

    SO delicious! Made it for my work lunches and served with pearl barley and steamed green veggies. Was soooo yummy – and unbelievably cheap & easy to make. Literally boil lentils & blitz some veg/spices and you’re done. Definitely in my regular line-up of go-to meals.

    Reply
  16. Avatar for KateKate says

    June 20, 2019 at 4:54 am

    This is such a good recipe! I saute the onions and garlic and blend the rest of the ingredients. I’ve made this twice and both times I also threw a big tomato into the blender, too. Once I put this in the eggplant rolls, and the second time I just served this as is with rice. My husband and toddler both approve!

    Reply
  17. Avatar for LizLiz says

    June 19, 2019 at 12:45 pm

    Delicious!!!!
    My hubby likes his food served warn so after mixing everything together i brought it to a boil on the stove. The slices were phenomenal. Im always looking for new ways to eat lentils and this is good enough to come back to regularly (:
    Sidenote: i didnt have tomato paste. Instead i added ketchup and sundried tomatoes for that flavour.

    Reply
  18. Avatar for JackieRJackieR says

    June 13, 2019 at 4:12 pm

    I thought the spices were perfect. Must try with parsley next time. My husband accidentally bought cilantro, and I’m one of those people with the genetic mutation that makes it taste like soap. I narrowly avoided putting the soap-weed in my food, but I think it needs something green and leafy all the same :) Definitely parsley next time! We had it over quinoa as a main course. We both thought it was delicious, and my husband is not a raw food kind of guy. I love the complex flavors. Maybe some of the folks who don’t like this have my issue with cilantro? Cilantro tastes terrible to me.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      June 14, 2019 at 9:51 am

      Thanks so much for sharing, Jackie! That’s a great point! We hope you love it even more with parsley next time :)

      Reply
  19. Avatar for AmandaAmanda says

    June 8, 2019 at 8:04 pm

    Made this in the Instant Pot and it was great! Like others suggested, I sauteed the onions, red peppers and garlic for a couple minutes first before pressure cooking.

    Reply
  20. Avatar for Jennifer WhitmanJennifer Whitman says

    May 27, 2019 at 4:16 pm

    I did just what you said maybe because I am a bit lazy and it turned out great, a bit spicy but great. I had it on seeded toast!! YUM!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 28, 2019 at 7:44 am

      Lovely! So glad you enjoyed it, Jennifer! Next time would you leave a rating with your review? It’s super helpful for us and other readers. xoxo!

      Reply
  21. Avatar for EmmaEmma says

    May 14, 2019 at 6:54 am

    Delicious although a little heavy on the turmeric! I also roasted the red peppers and sautéed the onions before blending into the sauce, which made for a smokier flavor!

    Reply
  22. Avatar for leanne mcnuttleanne mcnutt says

    April 17, 2019 at 5:07 am

    How many grams is per a serving?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 17, 2019 at 9:59 am

      We didn’t measure the grams per serving, but the recipe makes 6 servings.

      Reply
  23. Avatar for BarbaraBarbara says

    April 1, 2019 at 7:36 am

    Wow, you are a genius! I roasted the pepper with a little olive oil then fried the onions & garlic together before adding all of it to the food processor, but everything else I followed the recipe perfectly & it was amazing!!!! Lots of people complaining about the bitterness haven’t added the sweet ingredient which is crucial to give it the all around magnificent flavour. I made some pearl cous cous (sometimes called Israeli cous cous) then added the lentils & sauce to it – an incredible dish.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 1, 2019 at 3:30 pm

      So glad you enjoyed this, Barbara! Thanks so much for the lovely review! xo

      Reply
  24. Avatar for JamiJami says

    March 20, 2019 at 7:48 pm

    This is delicious!! The combination of so many spices is something I wouldn’t know how to do on my own, but totally works with instruction. I appreciate that all spice measurements were X Tbs “with more to taste”, since that’s pretty much how all my cooking works, haha. And the guide for adding more flavor based on sweet or heat or acidity, etc., was awesome. Great recipe!

    Reply
  25. Avatar for TatianaTatiana says

    March 10, 2019 at 11:39 am

    I don’t know what I did wrong but mine turned out super bitter ? What could have happened?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 11, 2019 at 7:37 am

      Sorry to hear that, Tatiana! Did you make any modifications? Did you include the tomato paste? Or could any of the ingredients been old?

      Reply
      • Avatar for Tatiana ChaconTatiana Chacon says

        March 12, 2019 at 2:35 pm

        A friend said I probably put more garlic than the amount the recipe asked for. He got reed of the bitterness by adding cinnamon and a bit of greek yogourt. I’ll definitely will make them again.
        Thank you for your response and for sharing easy and delicious recipes.

        Reply
  26. Avatar for Karen LevinKaren Levin says

    February 23, 2019 at 11:55 am

    This recipe was just as delicious (and crazy-simple!) as I remembered it from last year. So flavorful…just perfect!

    Reply
  27. Avatar for Deborah GrantDeborah Grant says

    February 9, 2019 at 9:37 am

    Just finished whizzing this up in the food processor. Delicious! and I haven’t even added the lentils yet. I can adding olives or capers to this for a bit of a different flavor, but I love it as is.

    Reply
  28. Avatar for Irene McCulloughIrene McCullough says

    February 2, 2019 at 9:02 pm

    I made a double recipe so that I could serve half of the lentils at tomorrow’s party and half for the next day’s dinner as part of the eggplant recipe. Tasting the final product tonight, I felt that there was too much bite from the raw garlic and onion. Since it was too late to sauté those two ingredients before adding to the sauce, I decided to sauté the whole thing, lentils and sance, in a little olive oil. I added a bit more tomato paste and was thrilled with the results. Still spicy but no biting aftertaste. I’m sure our raw food/vegan friends wouldn’t have minded the raw garlic, but I think this will please the crowd. Next time I’ll sauté the onions and garlic before mixing.

    Reply
  29. Avatar for AndreaAndrea says

    January 30, 2019 at 1:56 pm

    I made this and added a organic zucchini to the red sauce. I have a toddler so I love sneaking in extra veggies whenever I can! He loves the sauce & it’s a win since it’s has veggies in it.

    Reply
  30. Avatar for Crystal R.Crystal R. says

    January 14, 2019 at 9:36 am

    I’m doing the Daniel Fast and this looks absolutely wonderful, going to try it tonight for dinner. I was wondering if this could go on top of wheat spaghetti noodles and ate kinda like spaghetti with a side of asparagus, what do you think? Thanks for the recipe I’m eager to try ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 14, 2019 at 6:23 pm

      I think that would be delicious, Crystal!

      Reply
  31. Avatar for ManeeshaManeesha says

    December 20, 2018 at 6:45 pm

    Such a delightful recipe! Thank you so much! My family and I loved it!

    Reply
  32. Avatar for ValerieValerie says

    December 3, 2018 at 2:35 pm

    Really clean and easy preparation for an inexpensive dish bursting with flavour! I like that you can also alter the taste by sauteeing the ingredients a little.

    Reply
  33. Avatar for LaurenLauren says

    November 25, 2018 at 6:01 pm

    This was really good! I’ve been trying my hand at yemsir wot lately, and it hasn’t turned out good at all (not sure if you’re into Ethiopian, but I’d definitely try your recipe if you made one – I love all of your recipes). The flavors don’t turn out like at the Ethiopian restaurant, and it always turns out mushy. When I saw this recipe on your site, I knew I had to try it. I cooked the pepper, onion, and garlic down, added the seasonings, and then blended it in the blender. I then added the lentils that I had pressure cooked to the sauce pan, added the blended sauce, and cooked down a bit more (I added some water to the sauce to get it to blend in the blender, so I wanted to cook it off a bit) with some olive oil. I served it with rice, cilantro, and some avocado. I’m going to have to try this sauce technique next time I try yemsir wot, and I’ll use green lentils instead of red.

    Reply
    • Avatar for LaurenLauren says

      November 25, 2018 at 6:09 pm

      Also, an important note to those that mentioned the bitterness – this is because you left out the sugar/maple syrup. If you do that, there’s nothing to balance out the lemon/ACV. This recipe has complex flavors – if you leave out an important ingredient, it will throw the flavor off for the whole dish. Same thing happens if you leave the sugar out of a Thai curry dish.

      Reply
  34. Avatar for MBMB says

    November 21, 2018 at 4:36 am

    I too struggled with the bitterness of this dish. It smelled and looked so good…I was really looking forward to getting stuck . But the bitterness killed it. I am not a big fan of the cold sauce being added to the cooked lentils. Felt the sauce just didn’t reach its potential.

    So…inspired by the wonderful ingredient list, I will attempt this again but with a more traditional cooked approach to the sauce.

    Your recipe has inspired me to tweak a few things, so thank you!!!

    Reply
  35. Avatar for RachelRachel says

    November 11, 2018 at 9:31 pm

    I was looking forward to making this for weeks, and was excited to have a weekend at home to try it out. I am a vegetarian and love lentils, am always looking for new ways to prepare them—this definitely looked interesting. Unfortunately, my partner and I both found this recipe super bitter and honestly not at all tasty. The only thing I changed was that I initially omitted the maple syrup because I really dislike sweet flavors in my food; otherwise followed the recipe exactly. I ended up adding the syrup at the end to salvage this because the flavor was so unpleasant—I admit it did help, but I would definitely not make this again as described. I believe the raw onion and garlic are what gave it such a bad taste, so wish I had read through the comments first. Pretty disappointed in this one. Felt I should leave a review so other folks might consider using a different method than described, or skip this one entirely.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 12, 2018 at 6:49 am

      Sorry to hear that this recipe didn’t do it for you, Rachel.. Better luck with the next one!

      Reply
      • Avatar for Rachel JenkinsRachel Jenkins says

        November 24, 2018 at 11:49 am

        Hey there, this is Rachel again. I have this recipe 2 stars and don’t see my rating reflected here. Can you please rectify that? The reason I wrote a review was so that I could rate the recipe down so other people would think twice before making it. It’s the only recipe I’ve ever made that I’ve had to compost because it tasted so bad. Thanks!

        Reply
  36. Avatar for Lauren CLauren C says

    November 2, 2018 at 7:21 am

    I made this on Tuesday for myself and my boyfriend. It was good – he liked it. But it tasted bitter to me. I think what I would do differently next time is roast the red pepper in olive oil and then blend it all together. I think that would have taken away some of the bitterness. However, I had a lot of leftovers and wanted to use it for a dinner I was cooking for a friend last night so I just heated it up with a little bit of veggie broth, olive oil, and a touch of cinnamon and it turned out perfect!! I served it for us over rosemary couscous with a side salad and a side of braised leeks and it was a fab dinner. She wanted the recipe for these lentils! Will make again but with that adjustment. Also want to try the eggplant recipe with this!

    Reply
  37. Avatar for Sue lowerSue lower says

    October 3, 2018 at 9:58 am

    This is delicious. Hubby and I both found it very satisfying. Will make again for sure ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 4, 2018 at 6:47 am

      Yay! Thanks for sharing, Sue!

      Reply
  38. Avatar for ElizabethElizabeth says

    October 1, 2018 at 10:16 am

    Loved this! I like that I had most of the ingredients already in my pantry. The flavor was really nice and warm, just a touch of sweet and heat in there with the wonderful spices. We’ll be making this again for sure.

    We made this with red lentils, so it turned out a little mushy, but I actually liked it that way. It was kind of a deliciously flavored sauce to serve over rice. :) I also decreased the cayenne pepper to a quarter teaspoon since MB’s recipes are always a little spicy for me, and that was just right.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 2, 2018 at 9:03 am

      We are glad you enjoyed this dish, Elizabeth!

      Reply
  39. Avatar for ElissaElissa says

    September 15, 2018 at 6:51 am

    I am a wee bit confused. After I cook the lentils and then prepare the sauce, am I then supposed to cook the lentils in the sauce for a period of time? Or merely adding the cold sauce to the cooked lentils at which point this recipe is complete?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 9:14 am

      Hi Elissa! You’ll want to prepare the sauce while the lentils are cooking. Once the lentils have cooked, drain off any excess liquid and then add spice mixture and parsley or cilantro and mix well to combine. Hope this helps!

      Reply
  40. Avatar for KyraKyra says

    September 14, 2018 at 11:27 pm

    I used to shy away from recipes that had a lot of ingredients that we don’t normally have at home (in the Philippines). But your hummus recipe (which my husband loved) inspired me to try cooking with an adventurous spirit. This turned out great even if i had a few missing ingredients (bell pepper, paprika, ginger, coriander, herbs). I cooked everything in a large pot (I made 2.5x the recipe using a whole bag of lentils). I’ll be bringing this to our family potluck lunch tomorrow. Planning to add some herbs and lemon juice to finish it off before serving. Hoping it will be a hit!

    Reply
  41. Avatar for JuditJudit says

    August 22, 2018 at 11:22 am

    Thanks very much for this, love the spicing! I actually got 3 meals out of it: first as a main dish with roasted eggplant and sweet potato on the side, then as the main filling of a veggie wrap (used radicchio leaves :) ) and I just had the remains as a pasta sauce with mushrooms and a garlicky avocado paste on top. Will definitely make this again!

    Reply
  42. Avatar for AlliAlli says

    August 20, 2018 at 3:55 am

    I think I did something wrong, as the vinegar was overpowering. I used this in the stuff eggplant dish, but will need to do something with the remaining lentils so I can enjoy them. Followed everything to the letter except the sugar. Just wishing I had not included the vinegar. I might add spinach as I read someone else had done. I definitely want to try it again though. My version tonight was 3* and hopefully I will end up with a 5* next time, so I will leave a rating of 4* to balance it out.

    Reply
  43. Avatar for CharleyCharley says

    July 16, 2018 at 3:44 am

    I loved this recipe, made it twice two weeks in a row now and I just can’t get enough. I’m a vegan and my partner is pescatarian but he eats his meals with me and he said this was one of the most filling and delicious vegan meals he’s ever had :) pleasing all eaters with this one! Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 16, 2018 at 7:32 am

      Yay! We’re glad to hear that, Charley!

      Reply
  44. Avatar for Grace BythGrace Byth says

    July 10, 2018 at 10:03 pm

    made this the other night and used it in a Mexican bowl with brown rice, avocado, vegan sour cream and corn chips. SO YUM

    Reply
  45. Avatar for MyrtheMyrthe says

    June 18, 2018 at 1:21 pm

    Delicious! I don’t have a good blender or food processor so I just made the sauce as a sauce, sauteed the onion, garlic, bell pepper with the spices, added a little frozen spinach, and then cooked the (canned) lentils in the sauce. It was smoky, earthy, and spicy, just the flavours I was hoping for. I forgot to add sugar but I think it worked well without it. I had some extra lemon wedges on the side, too.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      June 18, 2018 at 4:13 pm

      Thanks Myrthe!!

      Reply
  46. Avatar for Jill BoothJill Booth says

    May 21, 2018 at 1:44 pm

    I made this tonight. What a quick and tasty weeknight meal. Extremely flavorable and makes you want to go in for another bite. I like it because it’s so healthy and has amazing flavor! Thank you! I am a big fan!

    Reply
    • Avatar for Jill BoothJill Booth says

      May 21, 2018 at 1:48 pm

      I forgot to mark 5 stars! I followed the recipe to a T and it turned out perfect! ??

      Reply
  47. Avatar for SusanSusan says

    May 4, 2018 at 7:27 pm

    Very tasty and easy to bring together. My mistake was to use fresh ginger because that’s what I had on hand. It altered the flavor too much. When I make it again, I will skip the ginger altogether. Thank you for the great recipe!

    Reply
  48. Avatar for IvyIvy says

    May 1, 2018 at 4:00 am

    I have a question. If I use a whole bag of lentils do I double the recipe?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 6:57 am

      It all depends on the size of your bag of lentils! This recipe calls for 1 cup (192g) of green lentils, so depending on how many cups of lentils are in your bag, I would adjust the rest of the recipe accordingly!

      Reply
  49. Avatar for JenniferJennifer says

    April 30, 2018 at 1:05 pm

    This seems like it would be pretty spicy. What would you say for someone who’s tolerance only goes as far as say, black pepper?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 2, 2018 at 7:10 am

      Hi Jennifer! I would cut the amount of cayenne down if you’d prefer a milder dish!

      Reply
  50. Avatar for NatalieNatalie says

    April 21, 2018 at 9:48 pm

    I love lentils and how they can work with just about any cuisine! I really loved this recipe but I roasted the red peppers before pureeing them. It was phenomenal! I also used harissa powder instead of cayenne because it is what I had on hand. My plan was to make your stuffed eggplants but, in the end, I placed a slice of grilled eggplant over a heap of herbed quinoa and used the lentils as a sauce. I never fail with any of your recipes!

    Reply
  51. Avatar for sarahsarah says

    April 6, 2018 at 6:30 pm

    this recipe is a show stopper, for sure. i used spicy smoked paprika, which at 1TBS, is quite a kick, when you add the cayenne as called for, as well. It definitely took a little more time than 30 min, but not much. I only used 1TBS of maple syrup, but I think next time I would do the whole 1 1/2 without a problem. I did all cilantro, but that’s also because I served it with brown rice that had a ton of freshly chopped parsley in it. Everything else I did as per the recipe, and I think it is wonderfully complex. I look forward to making it again, but I have a feeling that won’t be for a while, since I have so much leftover!!!

    Reply
  52. Avatar for CarlaCarla says

    March 31, 2018 at 1:00 pm

    Amazing and sooooo flavourful! awesome recipe!!!!

    Reply
  53. Avatar for ChristineChristine says

    March 25, 2018 at 8:43 am

    Hi, I have cooked green lentils on hand. Do I use one cup of cooked green lentils for this recipe? I am not sure if that measurement is for dried or cooked. Thanks so much!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 25, 2018 at 10:35 am

      Hi! You can use cooked lentils! We’d recommend 2 1/2 cups cooked.

      Reply
  54. Avatar for PennyPenny says

    March 19, 2018 at 7:24 am

    Do you cook the canned lentils the same way as dry lentils, boiling in 2 cups of water and then simmering for 20 minutes?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 19, 2018 at 8:27 am

      Nope! Lightly rinse them and then well drain! If you are using canned lentils, they have already been cooked.

      Reply
  55. Avatar for Sharon WSharon W says

    March 18, 2018 at 7:56 pm

    I made this today. I did sauté the shallot and garlic, then added the tomato paste and cooked for a couple minutes and then added spices and cooked for a few more minutes. Even with these extra steps, I was able to make the sauce while the lentils cooked. I used maple syrup as my sweetener. I doubled the recipe. Served with baked sweet potato and peas. Had plenty left for freezer meals. We thought it was delicious and will definitely make again. Could certainly use the sauce for rice, quinoa or chickpeas! Thanks for the recipe!

    Reply
  56. Avatar for ShelbyShelby says

    March 8, 2018 at 5:50 pm

    This.
    Was.
    LEGIT.
    I’m so glad I have leftovers!! I made it in the Eggplant Boat style instead of roll ups.
    Very delicious and super filling. I made this for the Moroccan Lentil Stuffed Eggplant, and this is definitely a recipe I will keep in reserves.
    10/10 for sure.

    Reply
  57. Avatar for NoraNora says

    February 22, 2018 at 2:06 pm

    I had some guests over today and i made this as a side dish. I sauteed the onions, garlic and peppers. I also added a bit of water to make it more runny/saucy. I followed the rest of the recipe to the dot and it turned out great. Everyone loved it. Will definitely make it again.

    Reply
  58. Avatar for KarenKaren says

    February 14, 2018 at 3:35 pm

    These were awesome…my new-favorite lentil dish. I love the spicy sauce so much that I’m thinking how versatile it will as a quick way tospice up black or pinto beans. I wilted in some fresh greens at the end which probably took the raw garlic/shallot down a notch, and found the spice level just perfect. So quick and flavorful! Thanks Dana!

    Reply
  59. Avatar for Cooks for FunCooks for Fun says

    February 14, 2018 at 1:51 pm

    Just made this. I pureed the garlic, onion and spices, then sauteed it for a few minutes in a nonstick pan before adding the cooked lentils. This retains the consistency while also ‘cooking’ the onion and garlic. Delicious-thank you.

    Reply
  60. Avatar for NicoleNicole says

    February 9, 2018 at 7:56 pm

    I made this for dinner tonight. It was delicious. I have small children and they don’t like flavors that are really strong. So I roasted the red pepper, garlic and shallots before I put them in the food processor. I didn’t have to add coconut sugar because the roasting provided the sweetness. It turned out really good. The whole family enjoyed it.

    Reply
  61. Avatar for JOSIEJOSIE says

    February 6, 2018 at 4:27 am

    Just had this for lunch, yum! I added some coconut milk at the end & warmed the sauce through with the lentils. I agree there was a slight bitter taste, but I don’t think it was the vinegar… Also, it doesn’t serve 6 in our family! More like 3-4. Easy& quick to make. Thanks for another great recipe.

    Reply
  62. Avatar for Nataliya KearlNataliya Kearl says

    February 5, 2018 at 2:59 pm

    Made it today. The sauce is a BOMB! So smokey and flavorful. Thank you for the recipe. I added more salt, garlic and lime juice for our taste but it is still was good without my “addition”, just altered to our taste buds ;-)
    Sauce can go pretty much for everything!

    Reply
  63. Avatar for MallowMallow says

    February 2, 2018 at 4:56 pm

    This was delicious! A few modification: like many other people, I sautéed the onions and garlic before adding. I substituted the coconut sugar for date caramel because I’m avoiding added sugars- worked perfectly. I actually would have preferred it less sweet. Inspired by someone else’s comment, I sautéed some carrots and the other half of the onion I used in a pan and added the sauce and lentils to them and heated it together as my last step. Served it on top of some Wasa crisp bread (I do this with practically everything though). Thanks!

    Reply
  64. Avatar for MollyMolly says

    January 31, 2018 at 12:44 pm

    Came out horribly. Thin, liquidity, no flavor. Not sure what I did wrong.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 3, 2018 at 8:54 am

      Oh no! I am sorry to hear that, Molly. Did you change the recipe or leave out any ingredients? Let us know so we can help figure out what went wrong!

      Reply
      • Avatar for MollyMolly says

        February 3, 2018 at 10:39 am

        I will try it again when I have peppers. Have been very happy with everything else on your site. The one pot lentil soup was so delicious. Keep the great recipe coming!!

        Reply
  65. Avatar for NatalieNatalie says

    January 31, 2018 at 9:16 am

    I made this a few weeks ago for meal prep for the week and it has to be one of my favourite recipes I have ever made. I feel like this dish is so versatile that you can use it for so many different things. I wouldn’t leave anything out of this recipe, AMAZING!!!

    Reply
  66. Avatar for DominiqueDominique says

    January 31, 2018 at 3:14 am

    Would this work when you first roast the bell pepper until it goes black?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2018 at 6:02 am

      It should still work, but will change the flavor slightly. Hope this helps!

      Reply
  67. Avatar for CourtneyCourtney says

    January 20, 2018 at 3:30 pm

    Hi, Dana. Would this work as a taco filling?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 22, 2018 at 5:10 pm

      Hi Courtney! We haven’t tried it, but if you do let us know how it turns out!

      Reply
  68. Avatar for IvyIvy says

    January 18, 2018 at 7:46 am

    This looks so intriguing and I would definitely try making it. However, I couldn’t have onion and garlic. Are there some substitutes you would recommend? Or I could simply skip them? Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 18, 2018 at 7:17 pm

      You could skip them, but it will obviously affect the overall flavor but will work out fine still! Hope this helps!

      Reply
  69. Avatar for LizzieLizzie says

    January 17, 2018 at 2:24 am

    Made this last night. Didn’t have any maple syrup so substituted with a little soft light muscovado sugar. I also sautéed the onions and garlic a little first, and then added the spices to cook off for a minute or so. In my experience, raw spices can have a bitter aftertaste. It was very good indeed! Thank you! Going to try the stuffed aubergine with it tonight.

    Reply
  70. Avatar for KristinKristin says

    January 16, 2018 at 10:31 am

    Super yummy! I cut the cayenne in half and still had plenty of spice to suit us. I recommend starting with a couple of dashes and adding as desired. And next time, I’m going to roast the peppers for added depth of flavor. Oh, I nix any sweetener whenever possible, so no maple syrup. Sugar is for dessert! We ate this on corn tortillas with sprouts, chopped tomatoes, and a slice of avo…?

    Reply
  71. Avatar for Elizabeth DortchElizabeth Dortch says

    January 15, 2018 at 6:59 pm

    Really good! I reduced the spices because I’m sensitive to them. but next time, I will use the full amounts, as they get diluted with the lentils. I cooked all of the sauce and put it over warmed up lentils. I used canned fire roasted tomatoes, as needed for a saucy sauce. Thank you. I have been enjoying the carrot apple muffins and this is my first main dish!

    Reply
  72. Avatar for Emaleigh DowneyEmaleigh Downey says

    January 15, 2018 at 5:37 pm

    So good! Didn’t have any lentils so I subbed chickpeas :)
    Also I hate cilantro (i’m one of those people…I know) so i just left it out and it was great!
    Will me making again!

    Reply
  73. Avatar for ShannonShannon says

    January 15, 2018 at 10:37 am

    If using canned lentils can they just be added to the food processor with the other ingredients or do they need to be heated first?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2018 at 4:41 pm

      Hi Shannon! If using canned lentils follow the recipe like you normally would, just lightly rinse them and drain well!

      Reply
  74. Avatar for RachelRachel says

    January 15, 2018 at 12:17 am

    I don’t really tolerate raw onions – do you think it would be ok to saute the onions before doing the sauce (obviously changing the taste slightly!)? I intend to use these for the stuffed eggplant – maybe the cooking time there would be sufficient? Thanks for any advice!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2018 at 4:50 pm

      Hi Rachel! If you are ok with using it, then that should be fine!

      Reply
  75. Avatar for JayJay says

    January 14, 2018 at 6:28 pm

    I wish I just didn’t add the maple syrup – I added less than the recipe and still found it way too sweet. I tried to balance it with lemon and apple cider vinegar but it wasn’t enough.

    Reply
  76. Avatar for coracora says

    January 14, 2018 at 1:20 pm

    Made this last night…super yummy! Have you ever used Toor Dal (lentils)?

    Reply
  77. Avatar for SarahSarah says

    January 14, 2018 at 3:50 am

    This was delicious! But I love harissa, so this saucy adaptation was perfect. I served it with rice. I also had a bit of avocado sitting around that I decided to add. Random, perhaps, but it was actually SO good.

    Reply
  78. Avatar for SamSam says

    January 13, 2018 at 4:59 am

    Can the lentils be substituted for a different pulse? chickpeas for example? I have such a bad intolerance to lentils… its sad but not worth being that ill! thanks

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 15, 2018 at 5:18 pm

      Hi Sam! We haven’t tried it, but if you do let us know how it goes!

      Reply
  79. Avatar for Kate MooneyhamKate Mooneyham says

    January 11, 2018 at 3:42 pm

    I made this twice. The first time I made it as written, except that I accidentally used Italian Style tomato paste. It was awesome. The second time I used regular tomato paste, and sauteed the onion and garlic. It was good, but I like the first one better. Great idea, looking forward to trying curried lentils next!

    Reply
  80. Avatar for JackieJackie says

    January 11, 2018 at 9:53 am

    I made this for lunches this week with red quinoa. Beautiful, flavorful and filling. I cooked the onion up a bit like others and went for cilantro. This will definitely become a lunch staple. So good!!

    Reply
  81. Avatar for NatalieNatalie says

    January 8, 2018 at 3:53 pm

    Do the lentils need to be soaked overnight?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 8, 2018 at 7:29 pm

      Hi Natalie! They don’t need to be soaked overnight!

      Reply
  82. Avatar for HeidiHeidi says

    January 8, 2018 at 11:01 am

    Perfect for a quick weeknight dinner. Delicious!

    Reply
  83. Avatar for SaraSara says

    January 7, 2018 at 9:23 pm

    I made this and found it to have an unpleasant bitter taste to it. So I just decided to make a morrocan curry out of it, adjusted the spices and added coconut milk. It ended up tasting pretty good serverd with rice.

    Reply
  84. Avatar for alysealyse says

    January 7, 2018 at 1:23 pm

    I doubled the tomato paste, spices, and vinegar in this. It just didn’t quite have enough flavor at first…They were great after that though…

    Reply
  85. Avatar for PatPat says

    January 6, 2018 at 2:00 pm

    The lentils gave me terrible gas pains today (made it last night). Is there a remedy for that as I really like them, just not the gas pains the next day. thanks,

    Reply
    • Avatar for LizzieLizzie says

      January 17, 2018 at 2:31 am

      Although you don’t technically need to with green lentils, soaking them for a few hours or overnight before cooking might help. I also sautéed the onions and garlic as those raw can have a similar effect!

      Reply
    • Avatar for CherylCheryl says

      January 27, 2018 at 8:41 am

      Beano! Saves the day for vegetarians ?

      Reply
    • Avatar for JoyJoy says

      February 1, 2018 at 5:56 am

      I’ve never gotten gas from lentils so I looked this up and it seems helpful!
      The probiotic rich thing is very true! Ever since I started having 1/4-1/2 cup a day of probiotic food, no food ever really causes me gas. And I used to struggle with it a lot (just not from lentils). Good luck!

      Also, Bean-o is not vegan, but Bean-zyme is, in case you are vegan.

      Reply
    • Avatar for LaurenLauren says

      November 25, 2018 at 4:20 pm

      Have you tried cooking them in a pressure cooker instead of stovetop? It seems to help me when I cook beans and lentils in the pressure cooker.

      Reply
  86. Avatar for PatPat says

    January 5, 2018 at 5:00 pm

    I used sprouted lentil trio & it came out really well.I left out the maple surup & did not miss it. I will prbably kick it up a notch with another dash of cayenne as we like spicey food. Putting in the recommened was a little tame for me. The tomato past & cider vinager gives it a nice bite. I blended my parsley with everything else also. Great recipe! Something out of the norm.

    Reply
  87. Avatar for MonikaMonika says

    January 5, 2018 at 12:57 pm

    Can this dish be frozen for later use?

    Reply
  88. Avatar for BrynBryn says

    January 5, 2018 at 10:37 am

    This recipe reminds me of muhamara! Wouldn’t some walnuts be great with it?!?!

    Reply
  89. Avatar for GailGail says

    January 4, 2018 at 4:46 pm

    This is just delicious! I’ve made it twice in one week. I did put some carrots in for color and crunch and the second time I used the lentis as a stuffing for acorn squash. I added a little feta at the end, just before serving. My husband thought it was so pretty, he took a picture and sent it to friends. My son loved it. Thanks for this terrific recipe.

    Reply
  90. Avatar for BevBev says

    January 4, 2018 at 4:27 am

    Hi! I really loved this recipe! It was great over cauliflower rice! The only changes I think I’ll make next time will be to add more tomato paste just to make it more saucy., And half the Cayenne. It’s spicy enough for me but he huns won’t eat it.

    Reply
  91. Avatar for fluffyfluffy says

    January 2, 2018 at 1:05 pm

    I made this for a new year’s eve party and it was a big hit! I made a few changes though. The big one is that like many others I made it a cooked sauce rather than raw. Specifically I sautéed the garlic and spices for a bit in some oil, then added in everything else as a rough chop and then pureed it with an immersion blender.

    The other change I made was to use my infusion smoker wand to impart some applewood smoke, which gave it an amazingly intense smoky flavor (moreso than what the paprika could provide), and that is what really won everyone over. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2018 at 11:36 am

      Thanks for sharing!

      Reply
  92. Avatar for ChristineChristine says

    January 2, 2018 at 11:53 am

    When i ate these the next day they tasted quite bitter, what could this be?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2018 at 11:36 am

      Hmm, perhaps the vinegar? You could simply try scaling back next time!

      Reply
  93. Avatar for Deborah LeaderDeborah Leader says

    January 1, 2018 at 10:26 pm

    Hi Dana,
    The parsley on this fabulous looking lentil concoction makes the dish for me. Can’t wait to try it.
    Thanks for sharing.

    Reply
  94. Avatar for AilbheAilbhe says

    December 31, 2017 at 7:17 pm

    Just tried this recipe for the first time tonight and it’s definitely become a new favourite! Amazing flavours and so good with the red pepper especially. I did use raw onion and garlic but I’m gonna sauté them in a pan first next time before blending. Definitely got that strong aftertaste that I personally didn’t like but wanted to follow the recipie first to see how I found it! Was still very happy with how it turned out otherwise!

    Really looking forward to see what you’ve coming next!
    Thanks Dana!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2018 at 11:35 am

      Yay! So glad you enjoyed it. xo

      Reply
  95. Avatar for DannyDanny says

    December 31, 2017 at 10:03 am

    I’m getting a taste of something bitter. Any idea what this could be from?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2018 at 11:35 am

      Probably the apple cider vinegar or lemon. If you find it too strong pull back next time, or compensate with a bit more spice, salt, or sweetness.

      Reply
  96. Avatar for gengen says

    December 30, 2017 at 10:48 am

    I have made this , without tomato paste because I did not had any!

    turn out a delicious lentils salad, with morrocan taste!! Delicious!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 3, 2018 at 11:34 am

      Thanks, Gen!

      Reply
  97. Avatar for YafaYafa says

    December 25, 2017 at 4:06 pm

    I made this tonight and would agree that it tastes AMAZING!! and that pan frying the shallot and garlic first would be nicer. I did not have a small amount of tomato paste, but did have oven roasted tomatoes from the garden that I used instead. I also used fresh ginger. WOW did this taste great!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:31 pm

      Thanks for the tip! Glad you enjoyed it!

      Reply
  98. Avatar for SarahSarah says

    December 23, 2017 at 7:12 pm

    I just made this with black lentils, and it’s delicious! Perfectly smokey and spiced just right. Thank you for your inspirations.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:31 pm

      Yay! Thanks for sharing, Sarah. xoxo

      Reply
    • Avatar for MayMay says

      February 14, 2018 at 7:36 am

      I used up the rest of my brown lentils and needed more so I added black lentils and made this with a mix of the two. It is SO. GOOD. Served on quinoa with wilted garlicky greens. I feel like the bowl needs another vegetable but I don’t know what to add that won’t sort of clash. Avocado definitely feels wrong. Fresh tomato doesn’t seem quite right. Maybe roasted cauliflower?

      Reply
  99. Avatar for ArneArne says

    December 23, 2017 at 10:43 am

    Great dish! I used fresh ginger and tumeric. Next time I would panfry the onion and garlic before mixing. The raw taste was a little too strong for me.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:30 pm

      Thanks!

      Reply
  100. Avatar for Jenn WernerJenn Werner says

    December 22, 2017 at 5:51 pm

    I just finished making this. It’s AMAZING!!! It’s exactly what we needed after coming back from the Florida Keys. We ate far too much unhealthy food but still wanted to indulge. This recipe is perfect for that. Spicy and sweet. I also love the use of green lentils. I’m always looking for interesting ways to cook them.
    I paired this sauce with Thai jasmine rice. I think it would be great with white fish as well. I will definitely be making it again.
    Thanks for creating this and your hard work in posting it.
    We loved it!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:28 pm

      Thanks for sharing, Jenn!

      Reply
  101. Avatar for JeanneJeanne says

    December 22, 2017 at 7:55 am

    I made this last night for dinner. Got out the HUGE saute pan and browned chunks of carrot, celery, onion & cauliflower. When the lentils ( cooked separately) were ready i added them with the sauce to the veg and it came out perfectly. To give some warmth and sweetness, I added a touch of cinnamon and finished with cilantro. My husband loved it and said, “Put this on the hit list!” We ate this along with a salad. Thank You! With all the preparations for the holidays, it’s harder to come up with a quick dinner…or I just lose interest in cooking and would rather bake. Ha Ha!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:28 pm

      Thanks for sharing, Jeanne! xo

      Reply
  102. Avatar for Heather TaylorHeather Taylor says

    December 22, 2017 at 12:02 am

    Hi Dana, Love your site and all your recipes! Just wondering if the sauce needs to be sauteed before adding to the lentils, I am not that au fait with Moroccan cooking/dishes. Many thanks
    Heather

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:27 pm

      Nope! Just add to the pan with the lentils!

      Reply
  103. Avatar for YanaYana says

    December 21, 2017 at 11:48 pm

    I made this just now and it is absolutely delicious! So simple and quick to make. I added a little bit of water to the sauce to make it more runny. And also a couple spoons of olive oil at the end to make everything nice and shiny. Thank you for the recipe!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:27 pm

      Great! thanks for sharing!

      Reply
  104. Avatar for WayneWayne says

    December 21, 2017 at 10:25 pm

    Should the sauce be cooked beforehand? Or should the vegetables be sauteed first before putting all the ingredients in the food processor?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 28, 2017 at 3:27 pm

      Nope! They can go in raw.

      Reply
  105. Avatar for SteveSteve says

    December 21, 2017 at 8:39 pm

    Great recipe. Lentils are starting to be my go to.

    Reply
  106. Avatar for Roger NehringRoger Nehring says

    December 21, 2017 at 3:41 pm

    RE: red lentils. They would be great if you made this with chick peas and red lentils. That, along with salad and some nan or pita would make this a fine main dish for dinner.

    Reply
  107. Avatar for JoJo says

    December 21, 2017 at 2:25 pm

    Hi Dana,
    You are going to be my new best friend! My Doc tells me I gotta diet, and the book I have says vegan , vegan , vegan. I love lentils and your creative use 0f seasoning.
    I know I won’t be able to eat everything you publish, but from what I have read so far, many things will be perfect for me. Looking forward to a great partnership!

    Jo

    Reply
  108. Avatar for ViktorViktor says

    December 21, 2017 at 12:25 pm

    Hey Dana,
    that looks amazing. I will try it, first thing tomorrow!
    Perhaps i will add fresh mint instead of the parsil.
    Viktor

    Reply
  109. Avatar for RobinRobin says

    December 21, 2017 at 11:42 am

    I have the same question as Melissa. Can you use red lentils instead?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 21, 2017 at 1:04 pm

      Not impossible, but not ideal as they get mushy when cooked.

      Reply
  110. Avatar for SaraSara says

    December 21, 2017 at 11:07 am

    So glad I came across your site. This sounds and looks amazing-can’t wait to try it. Your Mediterranean sweet potoate dish was a hit with my husband and friends! Do any kind of lentils do for this dish?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 21, 2017 at 1:04 pm

      Thanks Sara! See the above comments. Green and brown are best!

      Reply
  111. Avatar for NatalieNatalie says

    December 21, 2017 at 9:09 am

    This looks so delicious and comforting I just have to try it soon!

    Reply
  112. Avatar for MelissaMelissa says

    December 21, 2017 at 3:50 am

    These look so delicious and easy. Can’t wait to try. I have red lentils on hand… do you think I could sub?

    Reply
    • Avatar for MaryMary says

      December 21, 2017 at 12:35 pm

      I use lentils quite often and the biggest difference I find between red and green is red becomes more mushy (which is great for Indian dishes such as red lentil dal) and the green holds their texture more. I would think for this dish you want them to maintain their texture more, so red would not be ideal. But they would probably taste okay. Hope that helps.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        December 21, 2017 at 1:03 pm

        I would agree with Mary. Not impossible but not ideal for texture.

        Reply
    • Avatar for JoyceJoyce says

      December 21, 2017 at 2:59 pm

      Melissa, I literally just finished making this with red lentils because I was too lazy to go buy green lentils. It is mushier but since I’m the only one eating it, I don’t care. But if you’re serving it too others, you would probably want to use green. I also had to use veggie broth to thin out the sauce a bit but all in all, it’s a good recipe. Next time I make it, I’ll reduce the cayenne pepper a bit. A little too spicy for my taste buds but for those that like some bite to their food, keep it as is.

      Reply
      • Avatar for MelissaMelissa says

        December 21, 2017 at 8:07 pm

        Thank you do much! I’ve got green lentils on my grocery list. Thanks for the other tips as well! I’m looking forward to making these.

        Reply
        • Avatar for JoyceJoyce says

          December 21, 2017 at 8:30 pm

          You’re welcome!

          Reply
    • Avatar for Cheryl M WilliamsCheryl M Williams says

      December 23, 2017 at 11:38 am

      I just did! Delicious!

      Reply

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