One thing that I’ve learned about Moroccan cooking is that stepping outside of my normal comfort zone is a must. I grew up in the Midwest and the craziest spices I ran across in most of my food was paprika. Let’s face it salt and pepper were really all there was. So when I ran across Moroccan lentils with caramelized onions, I really didn’t know what to do.
I’d never had a lentil before!
It didn’t take me long to realize that this was a good bean to add to my diet and today I love experimenting and trying all sorts of Moroccan bean recipes.
Moroccan food is naturally very vegetarian friendly. A lot of dishes don’t require meat, and if there is meat it’s there as an addition not as the main focus. This is one of those dishes packed with protein and flavorful. Even meat eaters won’t miss the meat!
While you can make this dish starting from uncooked lentils it’s also a great way to use up any leftover cooked lentils you might have on hand.
That’s exactly what I did with this recipe.
I had these lentils cooked in the fridge for another recipe that I was planning to make so I threw together this dish for my husband one evening. I’ll admit lentils and onions wasn’t something I had thought I’d ever enjoy. But, some of my best recipes are the ones that are completely unplanned!
I’m going to give both versions (cooked and uncooked lentils) and feel free to do what works the best for you.
Why Should You Try Moroccan Lentils with Caramelized Onions?
Moroccan lentils with caramelized onions are a symphony of flavors and textures that will tantalize your taste buds. The earthy lentils, packed with protein and fiber, form the heart of this dish. They absorb the rich, complex flavors of the warm spices and tangy tomato base, creating a satisfying and nourishing meal. Meanwhile, the caramelized onions add a sweet and savory depth, their caramelized sweetness balancing the other bold flavors.
This versatile dish is a perfect choice for any occasion. It can be enjoyed as a hearty main course, paired with crusty bread or a dollop of yogurt. Alternatively, it makes a delightful side dish to accompany grilled meats or roasted vegetables. The combination of lentils and caramelized onions offers a satisfying and wholesome experience that will leave you craving for more.
Which is the Best Method in Cooking Lentils?
Pressure cookers and stovetop methods each offer distinct advantages when cooking lentils. Pressure cookers excel in speed and convenience, transforming tough lentils into tender perfection in a fraction of the time. This method is ideal for busy weeknights when you need a quick and hearty meal. These lentils are eaten by scooping up with Moroccan bread but you can also eat with a spoon.
On the other hand, stovetop cooking allows for greater control over the cooking process, potentially resulting in a richer flavor and slightly firmer lentil texture. If you have more time and prefer a more hands-on approach, the stovetop method might be your preferred choice. Ultimately, the best method depends on your personal preferences and time constraints.
Whether you opt for the speed of a pressure cooker or the traditional charm of stovetop cooking, both methods will yield delicious results. Experiment with different cooking times and techniques to find your preferred method for perfectly cooked lentils.
Important Notes
From the initial stages of cooking to the final presentation, there are essential tips and tricks to keep in mind when preparing Moroccan lentils with caramelized onions.
- Caramelization is key: For the best flavor, ensure the onions are caramelized to a deep golden brown. This process takes time, so be patient.
- Spice it up: Moroccan cuisine is known for its bold flavors. Don’t be afraid to experiment with different spices like cumin, coriander, turmeric, and paprika.
- Lentil texture: The cooking time for lentils can vary depending on the type you use. Brown lentils are common, but red lentils cook faster. Adjust cooking time accordingly.
- Balance the flavors: The sweetness of the caramelized onions should complement the tangy tomato base and the warmth of the spices. Taste as you go and adjust seasonings as needed.
- Thick or thin: You can adjust the thickness of the sauce by adding more water or letting it simmer longer to reduce.
- Serving suggestions: Moroccan lentils are versatile. Serve them as a main course with crusty bread or as a side dish with grilled meats or roasted vegetables.
By following these tips, you’ll be well on your way to creating a delicious and authentic Moroccan lentil dish.
Other Recipes to Try with Moroccan Lentils
Ready to experiment with different flavors? Our Moroccan lentils can be transformed into a variety of dishes. Check out these exciting recipe variations.
How to Cook Moroccan Lentils with Caramelized Onions
Moroccan lentils with caramelized onions make a great side dish or main dish. This recipe has a tomato base and you can alter the spices for your tastebuds!
Ingredients
- 2 cups brown lentils
- 2 or 3 tomatoes, grated
- 1 tsp tomato paste
- 1 small onion, chopped
- 3 cloves of garlic
- 2½ teaspoons cumin
- 2½ teaspoons paprika (some hot, if desired)
- 1½ teaspoons ginger
Instructions
Cooking with a Pressure Cooker
1. Mix all ingredients and put in a pressure cooker or pot.
2. Add enough water to cover the lentils and a little bit more.
3. Cover, and cook on pressure over medium heat for 45min – 1 hr.
4. Moroccans eat lentils very soft. They should not have any bite they should be mushy. If you don’t like yours so soft take off the heat sooner. If the lentils are still submerged in sauce, leave the top off and reduce the liquids so that some sauce remains but is not watery. Taste and adjust the seasoning if desired.
5. Serve
Cooking Without a Pressure Cooker
1. Add all of the ingredients to a heavy bottom pot and cover with a tight fitting lid.
2. Simmer the lentils over medium heat about 1½ hours, or until the lentils are tender and the sauce is not watery. (If the liquids reduce too much during cooking, add a little water to prevent the lentils from burning.)
3. Adjust the seasoning if desired, and serve.
Recipe Using Cooked Lentils
1. To make the sauce with 2 cups of cooked lentils.
2. Add 12oz crushed tomatoes to a pan along with 2 tsp each of cumin and garlic. Add 1/4 tsp each salt and pepper.
3. Cook for 10 minutes to combine the flavors.
4. Add the lentils. The sauce again should not overwhelm the lentils but be enough for a sauce. If it’s too thick add some water to thin out and cook down. If it’s too thin keep the heat on and reduce the liquid.
Caramelized Onion Recipe
1. Slice one or two onions as thinly as possible – you can use a mandolin if you have one but a knife works just as well.
2. In a frying pan add 2 Tbsp butter and 1 Tbsp of vegetable oil. Turn heat on low and melt the butter. Once melted separate and add the onions.
3. Cook on low heat to break down the onions. This can take as much as 30 minutes. You want them to be translucent and very soft. They will begin to take on an amber color. At this point I season with a little bit of salt – this also helps to suck up any moisture that might be remaining.
4. When the onions are at this point they’re ready to be used as the topping on your lentils. If there’s liquid left in the pan feel free to add that too as additional flavor.
Moroccan lentils with caramelized onions offer a delightful blend of flavors and textures that will satisfy any palate. This versatile dish is perfect for a cozy weeknight dinner or a flavorful side to accompany your favorite protein. With its wholesome ingredients and customizable spice profile, this recipe is a must-try for anyone looking to explore the vibrant world of Moroccan cuisine. Don’t be afraid to experiment with different spices and toppings to create your own unique version of this delicious dish.
