Avatar photo

Recipe by

Lentils.org

View All

Moroccan Lentils with Scallops

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 4

Avatar photo

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    1 tsp (5 mL) ground cumin

    1 tsp (5 mL) ground coriander

    1 tsp (5 mL) ground cinnamon

    1/2 tsp (2 mL) turmeric

    2 Tbsp (30 mL) canola oil, divided

    1/2 cup (125 mL) chopped onion

    2 garlic cloves, minced

    1 Tbsp (15 mL) minced fresh ginger

    1 cup (250 mL) split red lentils

    2 1/2 cups (625 mL) vegetable broth

    1/4 cup (60 mL) chopped fresh cilantro

    1 lb (500 g) large scallops

    to taste, salt and ground black pepper


Directions

  1. In a small bowl, stir together cumin, coriander, cinnamon, and turmeric.
  2. In a medium saucepan over medium-high heat, add 1 Tbsp (15 mL) of canola oil. Stir in onion, garlic, and ginger and sauté for 4 minutes. Stir in 2 1/2 tsp (12 mL) of the spice mixture and cook for 30 seconds.
  3. Stir in lentils and cook for 20 seconds, stirring to coat them in the spice mixture.
  4. Stir in vegetable broth. Cover and bring to a boil. Reduce heat to medium and cook for 10 minutes, just until lentils are tender.
  5. Remove from heat and stir in most of the cilantro. Season with salt and pepper. Pat the scallops dry and sprinkle with remaining spice mixture plus salt and pepper.
  6. In a large skillet over high heat, add the remaining 1 Tbsp (15 mL) of olive oil. Add the scallops and cook just until opaque in the centre, about 2 minutes per side. So as to not crowd the pan, scallops can be cooked in two batches.
  7. Top each serving of lentils with scallops and garnish with more cilantro.

Nutritional Information

  • Serving Size: 1 1/3 cups (325 mL)
  • Per serving:
  • Calories 450
  • Total Fat 10 g
  • Saturated Fat 1 g
  • Cholesterol 90 mg
  • Carbohydrates 40 g
  • Dietary Fibre 9 g
  • Sugar 3 g
  • Protein 50 g
  • Sodium 660 mg
  • Potassium 1062 mg
  • Folate 4 mcg