World Cuisine

  • 2 tablespoons smen (see page 20) or ghee
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon sugar
  • 225 g (7½ oz) dried brown lentils, rinsed and drained
  • 2 teaspoons ras el hanout
  • 600 ml (1 pint) water
  • sea salt and black pepper
  • small bunch of coriander, finely chopped, to garnish

Heat the smen or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion, garlic and sugar and cook for 2–3 minutes to soften a little. Add in the lentils, stir to coat well, then stir in the ras el hanout.

Pour in the measurement water, bring to the boil, then reduce the heat, cover and cook gently for about 35 minutes until the lentils are tender but not mushy. Season well with salt and pepper and garnish with the coriander. Serve as a side dish or as a snack with a dollop of yogurt and toasted flat breads, if liked.

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