Maghrebi Vegetarian Lentils

Ingredients

• 2 tablespoons Olive oil (for cooking)
• 1 piece Onion (peeled and chopped)
• 3 pieces Garlic cloves (sliced)
• 1 piece Tomato (peeled, seeded, diced)
• 2 tablespoons Fresh cilantro (chopped)
• 1 teaspoon Sweet paprika
• 1 teaspoon Turmeric
• 1 pinch Ginger
• to taste Salt
• to taste Black pepper
• 1 piece Carrot (diced)
• 1 piece Potato (diced)
• 200 g Blond lentils (soaked 1 h then rinsed)
• 500 ml Water (just enough to cover the lentils)
• 1 piece Hot chili (optional, remove before serving)
• 1 teaspoon Ground cumin (added at the end of cooking)
• 1 teaspoon Additional olive oil (for serving)

Instructions

1. Prepare the vegetables

   Slice the onion and garlic, dice the tomato after peeling and seeding, chop the cilantro, dice the carrot and potato.

   Time: PT10M

2. Sauté onion and garlic

   Pour 2 tablespoons of olive oil into the pressure cooker, heat over medium heat, add the onion and garlic, sauté 3‑4 minutes until translucent.

   Time: PT5M

3. Add aromatics and tomato

   Stir in the diced tomato, chopped cilantro, paprika, turmeric, ginger, pepper and salt. Mix and cook 2 minutes.

   Time: PT2M

4. Add root vegetables

   Add the diced carrot and potato, stir 1 minute.

   Time: PT1M

5. Pressure cooking

   Add the drained lentils, add the chili (if using) and cover with about 500 ml of water. Close the pressure cooker lid and cook under pressure 10‑15 minutes depending on heat intensity.

   Time: PT15M

6. Finishing

   Release the pressure, open the cooker, remove the chili, add ground cumin and adjust seasoning with salt if needed.

   Time: PT2M

7. Serving

   Serve the hot lentils, drizzle with a splash of additional olive oil, sprinkle with a little hot paprika and fresh cilantro. Accompany with homemade bread if desired.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

9 g

Carbohydrates

20 g

Fat

2 g

Fiber

8 g