This soup is perfect to brighten a dreary day, warm you up when it’s cold, or comfort you when you are sick. Delicious Moroccan spices and wilted greens make these lentils stand out from the rest. They just may become your favorite lentil dish!
1. Soak lentils in water. It does not have to be for long, just pour water over the cup of lentils right before starting to make this dish and let sit until ready to use.
2. Saute onion in oil on low heat until translucent and golden. Add garlic and saute for another minute, or until fragrant.
3. Add spices and black rice and cook another minute.
4. While letting the dry rice and spices cook, drain lentils and and add to the pan.
5. Pour 4 cups of water in and turn heat up to high. Sir up in bay leaves and cinnamon stick. Once it comes to a boil, turn heat down to low and cover. Let simmer for 20 minutes.
6. Add greens and cook covered for another 5 minutes, or until most of the water is absorbed. =Remove cinnamon stick and bay leaves, and serve warm.
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Really lovely, subtle flavours — definitely a warm and cozy sort of lentil bowl. I used brown lentils and brown rice since that’s what I had on hand, so mine did not look as lovely as the picture, but the taste made up for it. It’s nice that the rice is cooked together with the lentils so you don’t have to get several pots dirty to make this delicious meal.
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