Lentils à la Aïcha

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Recipe by Damaris Beems Course: MainsCuisine: Moroccan




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This lentils dish was served to us when we were in Imlil, in the High Atlas. It is a heavenly place, breathtaking nature, peaceful. People live there from the cattle and agriculture in total harmony with nature. There is time and attention for each other and the people who are visiting the place. And attention for food and cooking. One evening we had this side dish, cooked bij dear Aicha. Heavenly like Imlil. A place we always long for. A place we always go back to when in Morocco. Several times. As often as we can. Also to catch up with Aicha and Brahim and the others.


  • 1 can 1 lentils à 350 gram

  • 2 large 2 carrots

  • 2 large 2 onions

  • 2 cloves 2 garlic

  • olive oil

  • 2 table spoons 2 ground cumin, turmeric and paprika

  • 1 pinch 1 cayenne pepper and cinnamon

  • 1 can 1 tomato puree

  • salt and pepper

  • 1 bouquet 1 parsley


  • Peel the onions en cut them into pieces. Peel the carrots and cut them into slices. Do the same for the garlic.
  • Fry the onions and the garlic in the hot olive oil. Then add the dry herbs. And the carrots. Stir well. Add the lentils and stir. Then add the tomato puree and mix everything.
  • Add 750 ml of water and stir. Let everything simmer for 30 minutes on low heat. Check now and again if there is still enough liquid in the pan. If needed add a bit of water.
  • Serve the lentils in a nice platter and sprinkle some parsley leaves over it.

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