Moroccan Brown Lentils
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Step 1 of 12
Production
1 of 12
Heat the olive oil in a large pot over medium heat. Sweat the onions, carrots and celery gently for 10 to 15 minutes until soft and sweet, with no colour.
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What you are cooking with
The lentil base
- 3 kg Brown lentils, rinsed
- 12 L to 14 L Light vegetable or chicken stock, adjust for consistency while cooking
- 6 each Onions, medium, finely diced
- 6 each Carrots, finely diced
- 4 to 5 Celery, stalks, finely diced
- 150 ml Olive oil
- 12 to 15 Garlic, cloves, minced
The spice mix
- 3 tbsp Ground cumin
- 3 tbsp Ground coriander
- 1.5 tbsp Ground cinnamon
- 1.5 tbsp Smoked paprika
- 1 tbsp Turmeric
- a pinch, optional but recommended Saffron
- 4 tbsp to 5 tbsp Tomato paste
Seasoning and balance
- 120 ml to 180 ml White grape or apple cider vinegar, to taste
- to taste Salt and black pepper
To finish
- a large bunch, chopped Fresh coriander
- a large bunch, chopped Fresh parsley
- zest of 3 to 4, and juice to finish Lemon
- to finish Good olive oil