Take your plant-based cooking on a flavorful journey with Moroccan Lentils and Tomatoes! Combining the rich culinary traditions of the Mediterranean and North Africa, this dish is a celebration of warm, earthy spices like cumin, coriander, and turmeric, paired with the sweetness of organic raisins and the heartiness of lentils and kale. Topped with crunchy pumpkin seeds and fresh cilantro, it’s a satisfying mix of textures and flavors that’s both nourishing and delicious. Perfect for a cozy meal or as a way to add some global flair to your plant-based dishes, this recipe is easy to make, nutrient-packed, and bound to become a kitchen favorite!
Heat a large heavy-bottomed pot over medium heat. Toast the coriander, cumin, and mustard seeds for approximately 1–2 minutes, or until they just start to pop and release their aroma.
2
Add the onions and carrots. Cook for approximately 3–4 minutes, stirring continuously, or until the onions are soft and translucent. If the onions start to stick to the bottom of the pan, add a tablespoon or two of water or vegetable broth to deglaze the pan.
3
Stir in the garlic, ginger and turmeric cook for 30–60 seconds.
4
Add the crushed tomatoes and raisins. Stir will and cook for 60 seconds.
5
Mix in the lentils and vegetable broth. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes, or until the lentils are tender.
6
Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
7
Once the lentils are tender, add the salt and pepper, if using, and stir in the kale until wilted.
8
Divide the lentils and tomatoes between two plates and top with cilantro (if using) and pumpkin seeds.
9
Top Moroccan Lentils with red pepper flakes, if desired.
Chef’s Notes
Substitutions Instead of green or brown lentils you can use red, but check on them at the 25–30 minute mark as they might cook more quickly.
Use any leafy green of choice in place of kale.
Instead of whole seeds use ½ teaspoon of cumin powder, coriander powder and mustard powder.
Add more deliciousness and nutrition Serve alongside a bed of rice or quinoa.
Add chopped purple or red potatoes along with the lentils (you might need to add more water or broth.
Add more veggies of choice like broccoli, cauliflower or okra.
Storage Store Moroccan Lentils in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Serving size
483g
Amount per serving
Calories390
% Daily Value *
Total Fat3g4%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium340mg15%
Total Carbohydrate74g27%
Dietary Fiber 13g47%
Total Sugars 15g
Protein23g
Calcium 130mg10%
Iron 7.6mg43%
Potassium 1120mg24%
Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Heat a large heavy-bottomed pot over medium heat. Toast the coriander, cumin, and mustard seeds for approximately 1–2 minutes, or until they just start to pop and release their aroma.
2
Add the onions and carrots. Cook for approximately 3–4 minutes, stirring continuously, or until the onions are soft and translucent. If the onions start to stick to the bottom of the pan, add a tablespoon or two of water or vegetable broth to deglaze the pan.
3
Stir in the garlic, ginger and turmeric cook for 30–60 seconds.
4
Add the crushed tomatoes and raisins. Stir will and cook for 60 seconds.
5
Mix in the lentils and vegetable broth. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes, or until the lentils are tender.
6
Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
7
Once the lentils are tender, add the salt and pepper, if using, and stir in the kale until wilted.
8
Divide the lentils and tomatoes between two plates and top with cilantro (if using) and pumpkin seeds.
9
Top Moroccan Lentils with red pepper flakes, if desired.
