Saucy moroccan spiced lentils

Ingredients

  • 1 x 410 g brown lentils

  • Sauce: 2 Tbsp garlic

  • 1/2 medium onion

  • 1 large capsicum

  • 2 Tbsp tomato paste

  • 1 1/2 coconut sugar

  • 1 1/2 tsp sea salt

  • 1 Tbsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp ground coriander 1/2 tsp cayenne pepper

  • 1 tsp ground ginger 1/2 tsp ground turmeric

  • 1/2 tsp apple cider vinegar (OR lemon juice) 1/2 C fresh chopped parsley

Directions

Make the sauce in a food processor, blitz everything apart from the chickpeas and parsley. Taste and adjust flavour as needed, adding more tomato paste for depth, spices for more overall flavour, cayenne for heat or coconut sugar for sweetness. Drain lentils and mix in a bowl with the sauce. Add the parsley just before serving, mix well to combine. Leftovers will keep for up to 4 days in the fridge.

Yum!

Sarah X

DinnerSarah Martelli