Moroccan Lentils


Welcome to our Cigi Recipe Box! This is the place where Cigi staff share their favourite recipes featuring Canadian field crops. This delicious Moroccan dish comes from Chaimaa Gamraoui, Morocco Project Assistant.

Moroccan Lentils


  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp ginger
  • ½ tsp pepper
  • Salt to taste
  • 2 C brown or green lentils, rinsed
  • 1 medium tomato grated and/or 1 TBSP tomato paste
  • 1 medium onion, chopped
  • ⅓ C olive oil
  • 1 TBSP fresh parsley, chopped
  • 1 TBSP fresh cilantro, chopped
  • 2-3 cloves of garlic, finely chopped or pressed


Add the olive oil, garlic, parsley, cilantro and the spices to a medium pot, let the ingredients cook for 10 to 15 seconds, then add the onion and tomato and/or tomato paste and sauté while stirring until onion is translucent.

Add the lentils and two cups of water, cover the pot and reduce the heat to medium and let the ingredients simmer for 30 minutes, checking frequently. If the lentils are dry, add a little bit of water. Cook until the lentils are soft and the sauce is not too watery.

Served with Moroccan bread or with hot rice.


Here’s what Chaimaa had to say about why she chose this recipe:

“I chose this recipe because back home in Morocco we always make it during the winter season as well as other recipes with beans and faba beans. It is easy to make and has warm flavourful spices. We also pair this lentil dish with Moroccan bread and mint tea. We normally scoop the lentils with bread and have a sip of tea to follow.”

Chaimaa joined Cigi in August 2015 as a Project Assistant for the Morocco Durum Milling and Pulse Project. At Cigi she is responsible for the day-to-day planning and administration of the Morocco project and provides assistance to the programs department. Chaimaâ holds a Master of International Business degree from Morocco and has completed five internships including one in Bangalore, India, as well as two exchange semesters in Budapest, Hungary.