Braised Moroccan Lentils

Hearty and quick. Great for a cold rainy day like today. Serve with rice or in a wrap.
(4 servings, 45 minutes)

2 TBS olive oil
1 yellow onion chopped
2 tsp minced garlic
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
1 bay leaf
1 1/2 cups chopped ripe tomato with their juices
1 cup dried brown lentils
1 cup vegetable stock
salt and freshly ground pepper
chopped cilantro for garnish


1. Put the oil in a medium pot over medium-high heat. When hot, add the onion, cook, stirring occasionally until soft, 5 to 7 minutes. Add the garlic, turmeric, cinnamon an cumin and cook for another minute.
2. Add the bay leaf, stock, tomatoes and lentils. Sprinkle with salt and pepper and bring to a boil. Turn the heat down to medium-low so that the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding more stock if necessary to keep the lentils from sticking and burning, until the lentils are tender, 25 to 30 minutes. The lentils should be saucy but not soupy. Taste and adjust the seasoning, sprinkle with cilantro, serve or store, covered, in the refrigerator for up to 3 days.

via Mark Bittman How to Cook Everything Vegetarian