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Moroccan Lentils with Cumin
An everyday pot of lentils, tomatoes and warming spices: economical, satisfying and wonderful with crusty bread.
250 g brown or green lentils, rinsed
1 onion, finely chopped
2 ripe tomatoes, grated
2 garlic cloves, crushed
2 tbsp olive oil
1 tsp cumin
1 tsp sweet paprika
½ tsp turmeric
900 ml water, plus extra as needed
2 tbsp chopped parsley
Salt and black pepper to taste
Cook along with Moroccan Table
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