lentils with chermoula

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Cooking receipe to make lentils with chermoula under category General Recipes. You may find some video clips related to this receipe below.

Maghrebi lentils with chermoula

mediterannean

285g small brown green lentils rinsed

2 bay leaves

for the chermoula sauce

3 tbspns olive oil

1 fresh chilli deseeded and finely chopped

1 tbspn ground tumin

1 tbspns paprika

1 tspn ground coriander

1/4 tspn ground cinnamon

3 garlic cloves peeled and crushed

4 tbspns coarsely chopped coriander

4 tbspns coarsely chopped parsley

3 tbspns fresh mint finely chopped

juice of 2 lemons

salt and freshly ground black pepper

Rinse the lentils cover with fresh water add the bay leaves and bring to the boil.

Simmer gently for 1520 minutes.

The lentils should be soft enough to eat but still intact and a little firm.

Drain and discard the bay leaves.

Make the sauce: heat the oil gently in a saute pan and saute the chill) and spices briefly for about 1 minute.

Add the garlic and as soon as it becomes aromatic add the lentils and stir to coat them in the sauce.

Add the herbs and some seasoning stir for a further minute and then withdraw from the heat. Let the mixture cool a little before serving.

Add the juice of 1lemon first taste and adjust accordingly (it should be quite sharp tasting). Serve either warm or at room temperature.

Lentils can be transformed from the humble ingredient they are to royal status with the addition of a few aromatic ingredients.

With their nutty flavour accentuated with garlic spices and herbs and given the speed with which they can tee prepared they make the most delicious standby dishes.

In Morocco chermoula sauce is often used as a marinade for fish.

This dish can be served with any grilled meats or fish with Turkish Muhamara or Tahinosalata and fresh bread.

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