The Pioneer Woman Tasty Kitchen
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Moroccan Braised Lentils

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Prep:

Cook:

Level: Easy

System:

4

Description

If you’d like, add some chopped seasonal vegetables when you add the stock for an even heartier entree. I recommend zucchini, broccoli, carrots or winter squash.

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 cup Chopped Yellow Onion (you'll Need About 1/2 Of A Large Onion For 1 Cup)
  • 3 cloves Garlic, Minced
  • 1-½ cup Dried Lentils
  • 4 cups Low Sodium Chicken Or Vegetable Stock
  • 2 Tablespoons Ground Cumin
  • 1 teaspoon Anise Seed
  • 1 teaspoon Smoked Paprika
  • ½ teaspoons Ground Coriander
  • ¼ teaspoons Ground Red Peppers

Preparation

Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, for 2-3 minutes, or until the onion begins to soften.

Add the lentils and stir to coat them with the oil. Cook for another 8-10 minutes, stirring often, to toast the lentils.

Stir in the stock and all of the spices, increase the heat to high, and bring to a simmer. Cook until most of the stock has been absorbed, about 20-25 minutes.

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