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Lentils are stars in Morocco. They're a classic part of Moroccan cuisine and a ubiquitous start to most meals, at home or in restaurants. When Moroccans eat out, table service often begins with lots of rustic brown bread and lots of lentil stew to dip it in. This classic combination of whole grains and stewed legumes passed down through generations of Moroccan kitchens is hearty and healthy. Easy and delicious, too! This recipe is from the Morocco webisode of Lentil Hunter with Chef Michael Smith.
2 cups Canadian green lentils
1 shredded onion
1 Tbsp ginger powder
1 Tbsp paprika
1 Tbsp cumin
1 tsp turmeric or curry powder
1 tsp cinnamon
1 tsp black pepper
1 tsp salt
2 ripe tomatoes, grated through the largest holes of a standard box grater, skin discarded
2 Tbsp tomato paste, heaping
6 cups water
Handful tender parsley leaves and stems, lightly chopped
1 loaf rustic whole-grain bread for tearing and sharing
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