Moroccan Lentils & Table Bread by Chef Michael Smith

Prep Time: 10 Minutes

Total time: 50 Minutes

Servings: 4

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.

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Chef Michael Smith

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    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


  1. Measure all the ingredients, except the parsley and bread, into a medium sauce pan. Over medium high heat, while stirring gently, bring the works to a full, furious boil. Adjust the heat, lowering the pace to a slow, steady simmer.
  2. Cover and continue cooking until the lentils are tender and delicious, about 30 minutes.
  3. Turn off the heat and rest for 10 minutes or longer as you ready the rest of your meal. At the last minute, stir in the parsley. Pour the dip into one large festive bowl or several smaller ones. Serve and share with lots of rustic bread for tearing and dipping.