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Moroccan Lentils recipe naturopath budget healthy pantry

A lovely vegan dish, this Moroccan Lentils is a great way to include more legumes in your diet (if you tolerate them).

This recipe is so easy to make and the spices turn lentils from bland into delicious! This lentil dish is vegan, vegetarian, gluten free, grain free, dairy free, egg free and nut free. It’s budget-friendly, easy to make and you probably have everything you need in your pantry!

You can have these lentils as a meal on its own, or as a side with your choice of extra protein and a nice, simple rocket salad.  For the omnivores – I sometimes like to serve this with either seared free range chicken fillets or lamb backstrap, which I cook in a quick olive oil, lemon and fresh herb marinade with some sea salt and pepper.

It reheats beautifully, so make extra and save some to have for easy weekday lunches. You can also freeze this meal to have on hand for quick dinners.

You can use well rinsed, organic canned lentils if you are time poor (like me quite frequently)  – ¾ cup dry lentils = approx. 1.5-2 cups cooked lentils, and use less stock (perhaps start with 1.5 cups and add more if required). Try to find cans that are BPA free.

You can use continental parsley instead of coriander if you are not a coriander fan. It is a rather divisive herb, after all!

You can also add chopped vegetables like carrot, zucchini, celery and spinach to this dish to add extra nutrients (you may need extra stock). A dollop of yoghurt or coconut yoghurt is nice to serve on top for some added flavour and creaminess.

Lentils are rich in protein, folate and potassium and rich in prebiotic fibre which is good for our gut health. Wash dry lentils really well and soak to make them easier to digest.

This recipe will serve four.

Moroccan Lentils


  • 3 tbsp olive oil
  • 2 red onions (chopped)
  • 4 tomatoes chopped (or small can of tomatoes)
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • ¾ cup of uncooked brown or green lentils (soaked, cleaned and rinsed)
  • 3¾ cup vegetable stock or water (or chicken stock if you’re not vegan/vego)
  •  4 garlic cloves (crushed)
  • Small bunch of chopped coriander
  • ¼ – ½ tsp hot paprika or a little chilli (optional)  
  • Salt and ground black pepper


  1. Soak lentils for 1 hour in hot water, rinse and discard soaking water – you can also soak the lentils overnight in cold water if you are more organised or have more time :-).
  2. Fry onion and garlic in olive oil until soft and then add tomatoes, turmeric, cumin and stir in lentils.
  3. Pour in the stock and bring to the boil, reduce heat and simmer until lentils are soft and liquid has been absorbed.
  4. Add coriander and season to taste.
  • Recipe is adapted from Modern Moroccan Cookbook

I would love to hear how you go if you make this Moroccan Lentils recipe! Tag me on social media @naturallybalancedhealthcare

You might like to try some of my other healthy recipes here.

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