Saucy Moroccan-Spiced Lentils

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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

What are Moroccan Spices?

Some of the spices common in Moroccan cuisine are cinnamon, cumin, ginger, paprika, saffron, and turmeric. A blend called Ras El Hanout is also commonly used in Moroccan cooking. It includes spices such as anise, cardamom, cinnamon, ginger, nutmeg, turmeric, and peppers. (source)

Find more info on how Moroccan spices are used here. And learn more about the history of Ras El Hanout, as well as a traditional recipe for this vibrant spice blend here.

A food processor with freshly blended sauce for 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.

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:

Subtly spiced
& 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

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
Bowl of Moroccan-Spiced Lentils alongside vegetables and spices used to make it
4.66 from 122 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Course Side
Cuisine Gluten-Free, Grain-Free, Moroccan-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days



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


  • 3 cloves garlic* (skins removed)
  • 1/2 medium onion (or 2 small shallots // chopped)
  • 1 large red bell pepper (or use 2 small), seeds removed, roughly chopped
  • 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)


  • 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.
  • 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.
  • 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.
  • 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).
  • 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.


*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 (1 of 6 servings)

Serving: 1 serving Calories: 147 Carbohydrates: 27 g Protein: 9.2 g Fat: 0.6 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 167 mg Fiber: 11 g Sugar: 5.9 g

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My Rating:

  1. Kathy Blaustein says

    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!

  2. Georgia says

    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.

  3. Kate says

    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!

  4. Liz says

    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.

  5. JackieR says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  6. Amanda says

    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.

  7. Jennifer Whitman says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  8. Emma says

    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!

  9. Barbara says

    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.

  10. Jami says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Tatiana Chacon says

        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.

  11. Karen Levin says

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

  12. Deborah Grant says

    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.

  13. Irene McCullough says

    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.

  14. Andrea says

    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.

  15. Crystal R. says

    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 ?

  16. Valerie says

    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.

  17. Lauren says

    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.

    • Lauren says

      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.

  18. MB says

    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!!!

  19. Rachel says

    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.

      • Rachel Jenkins says

        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!

  20. Lauren C says

    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!

  21. Elizabeth says

    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.

  22. Elissa says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  23. Kyra says

    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!

  24. Judit says

    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!

  25. Alli says

    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.

  26. Charley says

    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.

  27. Grace Byth says

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

  28. Myrthe says

    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.

  29. Jill Booth says

    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!

  30. Susan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  31. Jennifer says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  32. Natalie says

    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!

  33. sarah says

    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!!!

  34. Christine says

    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!

  35. Penny says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  36. Sharon W says

    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!

  37. Shelby says

    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.

  38. Nora says

    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.

  39. Karen says

    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!

  40. Cooks for Fun says

    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.

  41. Nicole says

    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.

  42. JOSIE says

    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.

  43. Nataliya Kearl says

    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!

  44. Mallow says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Molly says

        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!!

  45. Natalie says

    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!!!

  46. Ivy says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  47. Lizzie says

    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.

  48. Kristin says

    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…?

  49. Elizabeth Dortch says

    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!

  50. Emaleigh Downey says

    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!

  51. Shannon says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  52. Rachel says

    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!

  53. Jay says

    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.

  54. Sarah says

    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.

  55. Sam says

    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

  56. Kate Mooneyham says

    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!

  57. Jackie says

    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!!

  58. Sara says

    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.

  59. alyse says

    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…

  60. Pat says

    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,

    • Lizzie says

      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!

    • Joy says

      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.

    • Lauren says

      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.

  61. Pat says

    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.

  62. Gail says

    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.

  63. Bev says

    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.

  64. fluffy says

    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. :)

  65. Deborah Leader says

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

  66. Ailbhe says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  67. gen says

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

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

  68. Yafa says

    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!

  69. Sarah says

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

    • May says

      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?

  70. Arne says

    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.

  71. Jenn Werner says

    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!

  72. Jeanne says

    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!

  73. Heather Taylor says

    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

  74. Yana says

    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!!

  75. Wayne says

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

  76. Roger Nehring says

    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.

  77. Jo says

    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!


  78. Viktor says

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

  79. Sara says

    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?

    • Mary says

      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.

    • Joyce says

      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.